| Ingredient |
Amount |
Calories |
| Celery |
50.5g |
8kcal |
| Parsley |
15g |
5kcal |
| Olive oil |
54g |
477kcal |
| Onions, red, raw |
80g |
35kcal |
| Apple cider |
59.75g |
27kcal |
| Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids |
425g |
591kcal |
| Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water |
425g |
514kcal |
| Beans, snap, green, canned, regular pack, drained solids |
425g |
89kcal |
| Sugars, granulated |
25g |
97kcal |
Recipe Instructions:
Ingredients:
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1 can (15 oz) green beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tablespoons granulated sugar
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, garbanzo beans, green beans, diced red onion, diced celery, and chopped fresh parsley.
2. In a small bowl, whisk together apple cider vinegar, olive oil, granulated sugar, salt, and pepper to make the dressing.
3. Pour dressing over three bean salad and toss gently to coat all ingredients evenly.
4. Chill three bean salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
