Ruric-Amari Home » Recipes Main Page » Three Bean Salad
(3 c dried garbanzo or chili beans = 8 c cooked and rinsed.)
| The dressing. The oil, vinegar and sugar can be replaced with commercial oil and vinegar or Italian dressing. | |||
|---|---|---|---|
| Rosemary | 1 T fresh or 1 t dried, finely chopped. If dried, let the dressing sit for an hour or more to soften. | ||
| Apple cider vinegar. | 1/3 c | ||
| Olive Oil | 1/4 c | ||
| Sugar | 1/3 c | ||
| Salt and pepper | If making dressing from scratch, try 1/2 T salt and 1/4 t pepper. If using commercial dressing with salt in it, start low and work your way up. | ||
| The ingredients. Adjust the bean ratio to suit your taste and your supply on hand. Pour dressing on top, toss to coat, and chill for 1 - 24 hours. | |||
| Cannellini beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | ||
| Chili or kidney beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | ||
| Garbanzo beans, cooked and rinsed: | 1 15-oz can (1.5 cups cooked beans) | ||
| Chopped, sauteed onion | 1 small | ||
| Celery Stalks | 2, chopped fine | ||