Three-Bean Salad

• 調理時間: 20 minutes

材料

Prep time:

We could not create a ve bean salad. This fiber-ric

1 (14-ounce) can kidney beans, drained and rinsed 1 (14-ounce) can chickpeas, drained and rinsed

1 (14-ounce) can white

navy or cannellini beans, drained and rinsed

½ bunch parsley, coarsely chopped

2 celery stalks, finely chopped

1 red bell pepper,

finely chopped

1 jalapeño pepper, minced

(optional)

1 garlic clove, minced

(optional)

¼ cup apple cider vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

½ teaspoon salt

Freshly ground

black pepper

手順

In a medium bowl combine the kidney beans, chickpeas, navy beans, parsley, celery, bell pepper, and jalapeño pepper and garlic (if using). Mix until evenly combined.

Add the apple cider vinegar, olive oil, mustard, maple syrup, and salt to the mixture and add as much black pepper as you'd like. Mix everything thoroughly, taste it, and adjust the seasoning with extra salt, if needed.

Optional: Use basil instead of parsley, or try cucumber instead of celery.