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Prep Time
15 mins
Chill Time
30 mins
Total Time
45 mins
Serves
12
Ingredients
2 cups
White kidney beans, rinsed and drained
500 ml
2 cups
Red kidney beans, rinsed and drained
500 ml
2 cups
Chickpeas, rinsed and drained
500 ml
2 stalks
Celery, finely chopped
½ cup
Red onion, finely chopped
125 ml
1 cup
Parsley, finely chopped
250 ml
1 tbsp
Rosemary, finely chopped
15 ml
¼ cup
Apple cider vinega
60 ml
¼ cup
Sugar
60 ml
3 tbsp
Olive oil
45 ml
¼ tsp
Pepper
1 ml
Directions
Step 1
Mix the kidney beans, chickpeas, celery, onion, parsley and rosemary in a large bowl.
Step 2
Make the dressing by whisking the vinegar, sugar, olive oil and pepper in a small bowl. Add the dressing to the bean mixture and toss to coat.
Step 3
Put the salad in the fridge for at least 30 minutes before serving. Stir just before serving.
Tip: Jazz up this bean salad by adding chopped apple, diced cucumber or shredded carrot.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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