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Jewish Recipes --> Recipes --> Salads --> Three Bean Salad

Three-Bean Salad
Recipe Ingredients:
  • 1 15-ounce can cannellini beans -- drained and rinsed
  • 1 15-ounce can chickpeas -- drained and rinsed
  • 1 15-ounce can kidney beans -- drained and rinsed
  • 2 celery stalks -- finely chopped
  • 1/2 red onion -- finely chopped
  • 1 cup fresh flat-leaf parsley leaves -- finely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Beans -- Salads  -- Vegetable Dishes -- Parve Recipe -- Shabbat Recipe

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods