Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 1 15-oz can green beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 1/2 red onion, chopped fine (about 3/4 cup)
- 2 celery stalks, chopped fine (about 1 cup)
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 & 1/2 teaspoons salt
- 1/4 tsp black pepper
Optional:
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 tsp fresh finely chopped rosemary
Instructions
- In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
- In a separate small bowl, whisk together the vinegar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Nutrition Facts
- Number of Servings Per Container: 4
- Serving Size: 379g
- Calories: 540
- Total Fat: 4g, 5%
- Saturated Fat: 0g, 0%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 270mg, 12%
- Total Carbohydrate: 97g, 35%
- Dietary Fiber: 36g, 129%
- Total Sugars: 11g
- Added Sugars: 0g, 0%
- Protein: 35g, 71%
- Vitamin D: 0mcg, 0%
- Calcium: 210mg, 16%
- Iron: 10mg, 16%
- Potassium: 1700mg, 35%