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Picnic Three-Bean Salad

By Katrina Scott and Karena Dawn

4.2

(3)

Image may contain Plant Cutlery Fork Food Vegetable Bean Jar Vase Pottery and Bowl
Photo by Katrina Scott and Karena Dawn

This salad is really flavorful and filling, and super easy to make. Karena’s been making it for our picnics and barbecues for years, and it’s always a hit.

Recipe information

  • Yield

    2 servings

Ingredients

1/2 cup canned cannellini beans, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kidney beans, drained and rinsed
1/4 cup chopped celery
2 tablespoons chopped red onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Pinch of salt and pepper

Preparation

  1. In a bowl, toss together all the ingredients and it’s ready to go!

Image may contain: Human, Person, Skin, Female, Clothing, Apparel, Tourist, Vacation, and Swimwear
From Tone It Up | Balanced and Beautiful: 5-Day Reset for Your Body, Mind, and Spirit © 2018 by Katrina Scott and Karena Dawn. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladChickpeaBean and LegumeVegetableKidney BeanCannellini BeanWhite BeanSideLunchDinnerDairy FreeNut FreeGluten FreeVegetarianVeganEasyNo-CookCookbooksHarper Collins

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