Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette.

Sara Quessenberry
Recipe by Real Simple June 2006

Gallery

James Baigrie

Recipe Summary

Yield:
Makes 4 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

205 calories; calories from fat 40%; fat 9g; saturated fat 1g; cholesterolmg; sodium 675mg; carbohydrates 26g; fiber 7g; sugars 4g; protein 7g.