Summer Bean Salad

15-oz can cannellini beans, rinsed and drained
15-oz can kidney beans, rinsed and drained
15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, diced parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup Bella Nonnas Neapolitan Herb Balsamic Vinegar
1/3 cup granulated sugar
1/4 cup Bella Nonnas Ultra Premium EVOO
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Cooking Instructions:
  • 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.
  • Toss to coat.
  • Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Prep Time : 2-3 hours
Servings : 4-6

Leave a comment