Cooked - Three Bean Salad

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Three Bean Salad

8.0

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

½ red onion, finely chopped (about ¾ cup), soaked in water to take the edge off the onion

2 celery stalks, finely chopped (about 1 cup)

1 cup loosely packed, fresh, finely chopped flat-leaf parsley

1 teaspoon fresh finely chopped rosemary

⅓ cup apple cider vinegar

¼ cup granulated sugar (more or less to taste)

3 tablespoons extra virgin olive oil

1 ½ teaspoons salt

¼ teaspoon black pepper

In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve. Did you enjoy this recipe? Let us know with a rating and review!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 6 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...