Bean Salad

Bean Salad

Time :

10 mins

Servings :


Recipe by :

YU Eats and Dahlia Abou El Hassan, Dietitian



1 can cannellini beans, drained

1 can kidney beans, drained

½ red onion, chopped

2 celery stalks, chopped

½ cup parsley, chopped

1/3 cup apple cider vinegar

3 tbsp olive oil

1 garlic clove, minced

1 ½ tsp salt

Pinch of black pepper


  1. Mix cannellini beans, kidney beans, chickpeas, onion, celery, and parsley together in a large bowl 
  1. In a separate small bowl, whisk the vinegar, olive oil, garlic, salt, and pepper to create the dressing. Pour over the bean mixture and stir to coat. 
  1. For maximum flavour, refrigerate for a few hours before serving 

Tip: Rinse and drain canned beans to reduce sodium content.