Three bean SAlad

 

  • 1 (15-ounce) can cannellini beans, rinsed and drained

  • 1 (15-ounce) can kidney beans, rinsed and drained

  • 1 (15-ounce) can garbanzo beans, rinsed and drained

  • Corn kernels (optional)

  • 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion

  • 2 celery stalks, finely chopped (about 1 cup)

  • 1 cup loosely packed, fresh, finely chopped flat-leaf parsley

  • 1 teaspoon fresh finely chopped rosemary

For the dressing:

  • 3 oz shrub of your choice

  • 1/4 cup granulated sugar (more or less to taste)

  • 3 tablespoons extra virgin olive oil

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon black pepper

Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients. Next, make the salad. In a separate bowl, whisk together the shrub, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

 
SaladSascha ArcherBeans, Summer, Salad DressingComment