Three Bean Salad Provided by: Caulfield School of Dance

Ingredients

1 (400 grams) can cannellini beans, rinsed and drained 1 (400 grams) can kidney beans, rinsed and drained 1 (400 grams) can garbanzo beans, rinsed and drained Optional: 1/2 red onion, finely chopped (about 3/4 cup) then soaked in water (to take the edge off the onion) 2 celery stalks (or more, especially if you are using less/no onion), finely chopped (about 1 cup or more) 1 cup loosely packed, fresh, finely chopped flat-leaf parsley 1 teaspoon fresh finely chopped rosemary

Dressing: 1/3 cup apple cider vinegar 1/4 cup granulated sugar (more or less to taste but don’t skip it altogether!) 3 tablespoons extra virgin olive oil 1/2 teaspoons salt or more to taste 1/4 teaspoon black pepper

Instructions

1) Make the salad: Drain and rinse the 3 different types of canned beans. In a large bowl, mix the beans, the celery, onion (drained of soaking water), parsley, and rosemary.

2) Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3) Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the dressing to soak into the beans, and the flavors to meld. Let it come to close to room temperature to serve (olive oil, a key to the dressing, will coagulate when chilled).

Cooked beans will last 3 to 4 days in the refrigerator. With this salad being basically pickled by the vinegar in the dressing, it may last longer.