This recipe for Three Bean Salad is a family favourite and is from the Vegan Beans from Around the World book.
2 cups cooked kidney beans or 1 (15 oz) can drained and rinsed
1 (15 oz) can chickpeas drained and rinsed
2 cups cut blanched green beans (canned are not recommended, thawed frozen cut green beans work)
1/2 medium red onion diced
1/2 cup parsley chopped
1/3 cup white sugar
1/3 cup apple cider vinegar
1/4 cup olive oil
salt to taste
freshly ground black pepper to taste
Combine the beans, onion, parsley in a large bowl. In another bowl whisk all the other ingredients and make the dressing. Pour the dressing over the beans bowl and toss to combine.
Allow the beans to marinate in the refrigerator for a few hours. Stir the salad every hour and make sure the dressing is evenly distributed. Serve the dish chilled. This salad keeps for about 3 to 4 days.
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