delicious three bean salad



The house is quiet right now.  Anderson is out with Benjamin having breakfast and running some errands for me and I'm sitting here hoping to b.l.o.g.  It's been a busy few weeks of cooking so thankfully I've got a lot of treats to share with you, one of which is this three bean salad.

I first had this at a birthday party for Anderson's little friend Eleanor.  Her Mom Beth has become a sweet neighborhood friend here and as I'm learning shares the same love for cooking tasty food.  She served this at a picnic along side pulled pork sandwiches and it was perfect.

I served it up for Benjamin's birthday along side bacon burgers (recipe coming soon) and it was yet again, a hit.  Beth made some variations to the recipe she found online then I did as well.





I think we have a winner here folks- a recipe that everyone can enjoy, even the kidlets.

{Ingredients You'll Need}

  • 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
  • 1/2 red onion, chopped
  • 1 cup fresh parsley, chopped
  • 1 T rosemary, chopped
  • 1/3 cup apple cider vinegar,
  • 1/4 cup olive oil
  • 1 1/2 t. salt
  • 1/4 t. pepper
  • 2 T grey poupon or other ground mustard
1.  In a bowl mix your beans, onion, and herbs.

2.  In a separate bowl whisk the apple cider vinegar through mustard.  Pour over the beans and serve immediately or allow to chill in the fridge for several hours before serving so the flavors all marry together.  

This is a great dish and one I'll be making more often. It can be made a day ahead as it tastes great after the dressing has had a chance to hang out with the beans and herbs for a bit!  Enjoy!





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