Photo: James Baigrie
Yield
Makes 4 to 8 servings

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

How to Make It

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.

Ratings & Reviews

ChefAmandaLynn's Review

CKBeat101
June 20, 2013
Simple three bean salad, nothing too amazing.

mineomom's Review

mineomom
October 17, 2011
N/A

CKBeat101's Review

Tania72
August 17, 2011
I thought this recipe was really good - I used cilantro instead of parsley and I put in vidalia onion instead of red onion. I use whatever beans I have in my kitchen, most of the time I make sure at least one of the beans is cut green beans.

Tania72's Review

Becky
January 18, 2011
I like this bean salad but I would cut the recipe in half. I found there was too much. I would also eliminate the rosemary and parsley. I think it has enough flavour with the dressing, celery and red onion added.

Becky54's Review

CAgirlinIA
June 23, 2010
It's okay but I've had better tasting recipes and won't make this one again.

CAgirlinIA's Review

ChefAmandaLynn
October 24, 2009
I've never been a huge fan of bean salad because it so vinegary. But I was assigned to make one for a luncheon and because I love cannellini beans, chickpeas and the fact this had a lemon juice dressing I choose this recipe. It was great! It seems the longer it sits they better it gets so I will always make this at least one day ahead....I highly recommend it! BTW it got rave reviews at the luncheon.