Three Bean Salad

Yields1 ServingPrep Time15 mins

1 15-oz can cannellini beans, rinsed and drained

1 15-oz can kidney beans, rinsed and drained

1 15-oz can garbanzo beans, rinsed and drained

2 celery stalks, chopped fine

1/2 red onion, chopped fine

1 cup fresh, finely chopped flat-leaf parsley

1 Tbsp fresh finely chopped rosemary

1/3 cup apple cider vinegar

1 tsp stevia if want sweeter

1/4 cup olive oil

1 1/2 teaspoons salt

1/4 teaspoon black pepper

In a large bowl, mix the beans, celery, onion, parsley and rosemary.

In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.

Add the dressing to the beans. Toss to coat.

Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Nutrition Facts

Serving Size 6 servings