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Multi-Bean Salad



Ingredients:

  • 15 ounce can kidney beans 
  • 15 ounce can garbanzo beans 
  • 15 ounce can Navy beans 
  • ½ red onion, finely chopped 
  • 2 stalks celery, chopped fine 
  • 1 cup fresh flat leaf parsley, chopped finely 
  • 1 Tbsp fresh rosemary, chopped 
  • ⅓ cup rice wine vinegar 
  • 1 Tbsp granulated sugar 
  • 3 Tbsp oil on your GenoPalate shopping list 
  • 1 tsp salt½ tsp black pepper

Instructions:

  1. In a large bowl combine the beans, celery, onion, parsley and rosemary. 
  2. In a separate bowl, combine vinegar, sugar, oil, salt and pepper and whisk together. 
  3. Pour dressing over the beans and toss to coat. Chill in refrigerator for 2 hours prior to serving for best flavor.

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