Multi-Bean Salad

 
Multi-Bean Salad

Serves: 4-6

Time: 10 minutes

Ingredients

  • 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 on your GenoPalate shopping list

  • 1 tsp salt

  • ½ 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.

 
GenoPalate Team