i love this. i saw it in a magazine and made it, but found some of the measurements to be waay off. they had way too many fresh herbs. yuck. but i adapted it and now its a fav. easily the best bean salad recipe i’ve come across.
makes 4 to 8 servings
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can other bean (black, cannellini), drained and rinsed
2 celery stalks, finely chopped
1/3 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped (flat-leaf best, but Italian okay)
2 tablespoons fresh rosemary, finely chopped
3 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tsp kosher salt
1/4 tsp ground pepper
In a large bowl, combine the beans, celery, onion, parsley and rosemary. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
recipe origin: adapted from recipe in Real Simple