Ingredients
1 | 14 oz can Pastene Chickpeas, drained and rinsed | |
1 | 14 oz can Pastene White Kidney Beans, drained and rinsed | |
1 | 14 oz can Pastene Red Kidney Beans, drained and rinsed | |
¾ cup | red onion, finely chopped | |
1 cup | celery, finely chopped, | |
1 cup | Italian parsley, loosely packed and finely chopped | |
1 Tbsp | fresh rosemary, finely chopped | |
⅓ cup | Pastene Organic Apple Cider Vinegar | |
¼ cup | sugar | |
3 Tbsp | Pastene Extra Virgin Olive Oil | |
1 ½ tsp | salt | |
¼ tsp | black pepper |
Directions
- Chop the onion first and soak the chopped onion in a small bowl of water to soften the flavor, 10 to 15 minutes.
- In a large bowl, combine the beans, celery, parsley, rosemary, and drained onion
- 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 the salad to the refrigerator for 2+ hours, to allow the beans to soak up the flavor of the dressing. Serve cool or at room temperature