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Classic bean salad *NEW

2 serves of vegetables in each serve

Serves: 6

  2 serves of vegetables per cup

Diet and Allergies:

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1 400g tin cannellini beans, rinsed and drained  
1 400g tin kidney beans, rinsed and drained  
1 400g tin chickpeas, rinsed and drained  
½ red onion, finely chopped & soaked in water  
2 celery stalks, finely chopped  
1 cup fresh flat-leaf parsley, chopped  
2 tbsp apple cider vinegar  
1 tbsp olive oil  
Pinch salt  
Black pepper  


Drain the onion well. In a large bowl, mix the cannellini beans, kidney beans, chickpeas, onion, celery and parsley.   

In a separate bowl, whisk together the apple cider vinegar, olive oil and seasoning. Add to the bean mix and toss to coat.   

Cover and chill in the refrigerator for 2 hours to allow the beans to absorb the dressing.  

Makes 6 cups.

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