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Three-Bean Salad

September 16, 2013 by Dawna Stone

Three-Bean Salad
Servings
4
Servings
4
Three-Bean Salad
Servings
4
Servings
4
Ingredients
  • 1can (15 ounces) white beans (such as cannellini)rinsed and drained
  • 1can (15 ounces) chickpeasrinsed and drained
  • 1can (15 ounces) kidney beansrinsed and drained
  • 1large tomatochopped
  • 2ribs celeryfinely chopped
  • 1/2 red onionfinely chopped
  • 2tablespoons minced fresh flat-leaf parsley or cilantro
  • 1/3cup balsamic vinegar
  • 2tablespoons extra virgin olive oil
  • 1clove garlicminced (optional)
  • 1/4teaspoon sea salt
  • 1/4teaspoon Ground black pepper
  • 8-12 romaine lettuce leavesor 1 head Belgian endive
Servings:
Instructions
  1. In a large bowl, combine the beans, tomato, celery, onion, and parsley or cilantro.
  2. In a small bowl, whisk together the vinegar, oil, garlic (if desired), salt and pepper. Add the dressing to the beans and toss lightly. Cover and refrigerate for at least 2 hours before serving.
  3. Serve with the romaine or endive leaves for scooping.
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