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
- Mix cannellini beans, kidney beans, chickpeas, onion, celery, and parsley together in a large bowl
- 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.
- For maximum flavour, refrigerate for a few hours before serving
Tip: Rinse and drain canned beans to reduce sodium content.