Three Bean Salad
Servings
6Serving size
one cup
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied, keeps well in the refrigerator, and is better if made the day before.
Ingredients
| 1 15 ounce can Canned no salt added kidney beans (drained and rinsed) |
| 1 15 ounce can Canned no salt added great northern beans (drained and rinsed) |
| 1 15 ounce can Canned no salt added pinto beans (drained and rinsed) |
| 1/2 Large Red bell peppers (diced) |
| 1/2 large Green bell peppers (diced) |
| 1/4 Large Shallots, raw (minced) |
| -1 Medium stalk Celery, raw (diced) |
| 2 Tbsp. Olive oil |
| 2 tsp.. Honey |
| 1/4 cup White wine vinegar |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Combine all the ingredients and chill.
I like to mix this recipe this in a zipper bag because it's easy to store and transport. The bag can easily be turned to toss the ingredients together.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Bean salad is the perfect summer side dish. Not only is it a classic it is super healthy with legumes, veggies and great quality oil.
I like to mix this recipe this in a zipper bag because it’s easy to store and transport. The bag can easily be turned to toss the ingredients together.