Classic bean salad
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
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.