So this weekend in one of our stores we had the Wild Harvest Beans on sale and we were having a food demo on the beans. So I thought I could come up with a simple and quick recipe for Three Bean Salad.
So we had Black Beans, Pinto Beans and Garbanzo Beans, now how about some crunch…celery, onion that sounds good, I do have some fresh rosemary so lets add that, and parsley is a nice addition too.
We will use some apple cider vinegar…I know, I know any of you that truly follow me know that I absolutely love Balsamic Vinegar (especially the kind we sell in our Hyde Park store back in the Deli)…but I’m changing it up on you plus a lot people use it in lots of recipes so they may have that on hand. Okay a little sugar for sweetness, oil and good old salt and pepper.
I think everyone liked it, I didn’t stay while it was being sampled but I did get an email from one the manager’s saying how awesome it was…so let’s see if you all do too!! 🙂
drain and rinse you beans
add to a big bowl, beans, celery, onions, parsley, rosemary
and give stir
whisk together vinegar, sugar, salt, pepper and oil add to bean mixture
1 can Pinto Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1/2 cup celery, diced
1/2 cup red onion, diced
1/2 cup fresh parsley, finely chopped
1/2 tbsp. fresh rosemary, finely chopped (or dill would be nice)
1/4 cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/3 cup granulated sugar
In a large bowl add beans, celery, onions, parsley and rosemary, mix and set aside.
Whisk together in a small bowl vinegar, sugar, oil, salt and pepper, then pour over beans and fully combine to coat.
Put in refrigerator for a few hours or over night, let set about 30 minutes to an hour at room temperature before serving.
This would be fantastic for afternoon picnic or backyard BBQ this summer!!
Here it is in my containers ready for the demo, I failed to take a picture of it in a dish…sorry 😦