3 bean salad

By tixrus-2

Delicious! uses those beans from your garden

Ingredients

• 15 oz cooked white beans, rinsed and drained
• 15 oz cooked black beans, rinsed and drained
• 1 large mess steamed green, yellow and/or purple runner beans
• 2 celery stalks, chopped fine
• 1/2 walla walla onion, chopped fine
• 1/4 cup fresh, finely chopped curly-leaf parsley
• 1 Tbsp crumbled dried rosemary
• 1/4 C apple cider vinegar
• 1/8 C balsamic vinegar
• 1/4 C cane syrup
• 1/4 C olive oil
• 1 1/2 tsp salt
• 1/4 tsp black pepper

Details

Servings 8
Adapted from elise.com

Preparation

Step 1

Either cook or open the cans for the black & white beans. Steam the runner beans (don't recommend canned!)

In a large bowl, mix the beans, celery, onion, parsley and rosemary.

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

Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.