4 Bean Salad

By Mbakalarski

Ingredients

• 1 15-oz can of 3 bean mix (kidney, garbanzo, pinto beans) - rinsed & drained
• 1/2 of 15oz can of cannellini beans - rinsed & drained
• 2 celery stalks, chopped fine (optional)
• 1 cup fresh, finely chopped flat-leaf parsley
• 1/6 cup apple cider vinegar
• 1/8 cup olive oil
• salt to taste
• pepper to taste

Preparation

Step 1

In a medium sized bowl mix together the beans, celery and parsley.

In a separate small bowl, whisk together the vinegar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill in the refrigerator for 2-3 hours before serving.