The recipe is courtesy of: realsimple.com
Hands-On Time 15 min
Total Time 15 min
1 – 15-ounce can cannellini beans, drained and rinsed
1 – 15-ounce can chickpeas, drained and rinsed
1 – 15-ounce can kidney beans, drained and rinsed
2 – celery stalks, finely chopped
1/2 – red onion, finely chopped
1 – cup fresh flat-leaf parsley leaves, finely chopped
2 – tablespoons finely chopped fresh rosemary
3 – tablespoons fresh lemon juice
1/4 – cup extra-virgin olive oil
1 – teaspoon kosher salt
1/4 – teaspoon black pepper
In a large bowl, combine the cannellini beans, chickpeas, kidney 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.