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3 Bean Salad
Ingredients
16
oz.
corn kernels
cooked
16
oz.
kidney beans
canned
16
oz.
chickpeas
canned
16
oz.
pinto beans
canned
1/2
cup
red onion
diced
1/2
cup
olive oil
1/8
cup
apple cider vinegar
1
lemon
juiced
1/2
tsp.
sugar
1/4
tsp.
salt
2
tsp.
garlic
crushed
1/4
cup
fresh parsley
chopped
1/2
tsp.
salt
1/2
tsp.
black pepper
Instructions
Rinse and drain the beans and corn (if canned).
In a small bowl, whisk together the olive oil, apple cider vinegar and lemon juice. Add sugar, salt, garlic, parsley, salt and pepper and mix well.
In a large bowl, combine the beans and red onions. Toss with dressing and let sit 30 minutes to 2 hours at room temperature.