Sunday, May 15, 2011

Three Bean Salad

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.

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