Three-Bean Salad
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time:
Source:
| 1 15-oz can | cannellini beans |
| 1 15-oz can | chickpeas |
| 1 15-oz can | kidney beans |
| 2 | celery stalks, finely chopped |
| 1/2 | red onion, finely chopped |
| 1 cup | fresh flat-leaf parsley, finely chopped |
| 2 Tbs | fresh rosemary, finely chopped |
| 3 Tbs | fresh lemon juice |
| 1/4 cup | olive oil |
| 1 tsp | kosher salt |
| 1/4 tsp | black pepper |
In a large bowl, combine the beans, celery, onion, parsley and rosemary. In a small bowl whisk together the lemon juice, oil, salt and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
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