I love me a good bean salad but I often find them bland. This recipe is great because the herbs totally kick it up and the celery adds a nice crunch. You just can't beat the nutritional value and it somehow equates to comfort food for me, I'm not sure why. Surprise, surprise, this recipe comes from my favorite food blog, Simply Recipes at elise.com except that I use green beans instead of cannellini. If you haven't checked her out yet, you need to do yourself a favour. Anyway, back to the bean salad. Nothing really screams "Fall" more than this beautiful three bean salad. A nice transition to comfortably ease you into winter.
1.5 cups green beans, blanched
1 can kidney beans, rinsed and drained
1 can garbanzo 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
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
In a large bowl, mix the beans, celery, onion, parsley and rosemary. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans and toss to coat. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Sunday, October 14, 2007