Three bean salad

candidate side 15.0 attention-min · 12 min total · delicate
Leaves 5 lunches

Evan's eat-it-all-week side. Cannellini instead of the usual green beans. Chill several hours before the first serving (not counted in wall-clock, since it's eaten on later days); let it come near room temperature so the olive oil loosens. The vinegar keeps it past the usual 3–4 days. Recipe says 4–8 servings; 6 assumed.

Ingredients

15 oz cannellini beans

15 oz kidney beans

15 oz garbanzo beans

0.5 red onion

2 celery stalks

1 cup flat-leaf parsley

1 tsp fresh rosemary

0.33 cup apple cider vinegar

0.25 cup granulated sugar

3 tbsp extra virgin olive oil

Steps

1. Finely chop the red onion and soak it in a small bowl of water · 3 min · hands-on

2. Rinse and drain the beans; finely chop celery, parsley, and rosemary · 8 min · hands-on

3. Whisk vinegar, sugar, olive oil, 1 1/2 tsp salt, and 1/4 tsp pepper · 2 min · hands-on

4. Drain the onion; toss everything with the dressing and refrigerate · 2 min · hands-on

Log a cook Edit

Source: Elise Bauer, Simply Recipes — https://www.simplyrecipes.com/recipes/three_bean_salad/