Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette.
Real Simple JUNE 2006
In a large bowl, combine the cannellini beans, chickpeas, kidney 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.
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