Three Bean Salad


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


  • 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

Product Used

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