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Elise Bauer

Elise Bauer
  • 10 minutes
  • Serves 4 to 8

INGREDIENTS

1 15 ounce can

cannellini beans, rinsed and drained

1 15 ounce can

kidney beans, rinsed and drained

1 15 ounce can

garbanzo beans, rinsed and drained

1/2

red onion, chopped fine (about 3/4 cup), soaked in water to take the edge off the onion

2

celery stalks, chopped fine (about 1 cup)

1 cup

loosely packed, fresh, finely chopped flat-leaf parsley

1

teaspoon fresh finely chopped rosemary

1/3 cup

apple cider vinegar

1/4 cup

granulated sugar (more or less to taste)

3

Tbsp olive oil

1 1/2 tsp

salt

1/4 tsp

black pepper