Three-Bean Salad

Three-Bean Salad
James Baigrie
Combine cannellini beans, kidney beans, and chickpeas for an easy no-cook option.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4-8
preparation
15
minutes
cooking
15
minutes

Ingredients

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

Directions

  1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary. 
  2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
  3. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
Sara Quessenberry
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 675 mg
  • Carbohydrate 26 g
  • Fiber 7 g
  • Sugar 4 g
  • Protein 7 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments