Take me back
Three Bean Salad
Category: Salads/DressingsDifficulty: EasyPrep Time: -Cook Time: 10 minServings: 4-8 |
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Ingredients:
1 15-oz Eden organic cannellini beans, rinsed and drained (can)
1 15-oz Eden organic kidney beans, rinsed and drained (can)
1 15-oz Eden organic garbanzo beans, rinsed and drained (can)
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
Dressing:
1/2 cup olive oil
2/3 cup organic white wine vinegar
1/3 cup dark brown coconut sugar
1 tsp. organic gluten free Worcestershire Sauce (The Wizard's)
1 tsp. sea salt
2 clove garlic, minced
Pepper to taste
1 15-oz Eden organic kidney beans, rinsed and drained (can)
1 15-oz Eden organic garbanzo beans, rinsed and drained (can)
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
Dressing:
1/2 cup olive oil
2/3 cup organic white wine vinegar
1/3 cup dark brown coconut sugar
1 tsp. organic gluten free Worcestershire Sauce (The Wizard's)
1 tsp. sea salt
2 clove garlic, minced
Pepper to taste
Method:
1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the olive oil, vinegar, sugar, Worcestershire sauce, salt, garlic, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
2. In a separate small bowl, whisk together the olive oil, vinegar, sugar, Worcestershire sauce, salt, garlic, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
