I made a big batch of this for a dinner with friends and plenty to last the rest of the week. I modified an online recipe to fit into the clean eating criteria. The original recipe calls for sugar. I simply omitted it and it is not missed at all. This version turns out more savory than sweet, and that’s OK by me and all who have tried it!
I raided the pantry and came up with a variety of beans. I also added ingredients to taste, so it probably turned out a little different from this recipe…lastly, I doubled this recipe for company and leftovers.
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 1 15-0z can white beans, rinsed and drained
- 2 celery stalks, chopped fine
- 1/2 red onion, chopped fine
- 1 cup fresh, finely chopped flat-leaf parsley
- 1 Tbsp fresh finely chopped rosemary
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
The original recipe can be found at Simply Recipes
