1-15oz can cannellini beans, rinsed & drained
1-15 oz can kidney beans, rinsed & drained
1-15 oz can garbanzo beans, rinsed & drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp. fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup equivalent sweetner(I used splenda)
1/4 cup olive oil
1 & 1/2 tsp. salt
1/4 tsp. black pepper
1. In a large bowl, mix the beans, celery, onion, parsley & rosemary.
2. In a seperate bowl, whisk together the vinegar, sweetner, olive oil, salt & pepper.
Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Yield: Serves 4 to 8
Adding when I eat it isn't the same. I like the flavor marinating in it.