Rosie's Cozy Kitchen: Three-Bean Salad

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Instructions:

  1. Prepare dressing in jar with lid and shake well. Set aside.

  2. Drain and rinse all beans.

  3. After chopping red onion, place in small bowl of ice water and a splash of vinegar.

  4. Mix beans, pepper, celery, and cilantro in large bowl.

  5. Drain onion well and add to bean mixture.

  6. Remove garlic clove. Pour dressing over salad and mix well. Add salt and pepper to taste. This gets better after marinating, so can be prepared a day ahead.

While I’m a fan of all things grilled in the summertime, some hot nights you just want what my mom used to call “a cold supper.” Though this dish is fine as a side—and one I often bring to family BBQs—I like it as a main with a green salad or another vegie on the side. Feel free to swap out the beans and herbs with those of your choice.

Salad Ingredients:

  • —a 15 oz. can of black beans

  • —a 15 oz. can of garbanzo beans

  • —a 15 oz. can of small navy beans

  • —a red bell pepper, diced

  • —2 stalks of celery, diced

  • —1/2 red onion, quick pickled

  • —1/2 cup cilantro or parsley, roughly chopped

  • salt and pepper to taste

Dressing:

  • 1/4 cup olive oil

  • 2 tbs. fresh lime juice

  • 2 tbs. apple cider vinegar

  • 1 garlic clove, peeled and bruised

  • 1 tsp. of salt/fresh ground pepper