Name: Three-Bean Picnic Salad
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

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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

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

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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.

TagsSalad Chickpea Bean and Legume Vegetable Kidney Bean Cannellini Bean White Bean Side Lunch Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Easy No-Cook Cookbooks Harper Collins

Recipe notes

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