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Multi-Bean Salad

Multi-Bean Salad


  •  1 15 ounce can kidney beans
  •  1 15 ounce can garbanzo beans
  •  1 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
  •  1 tsp salt
  •  ½ tsp black pepper


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

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