A: | 1C cannelli or great northen beans |
1 1/2C kidney beans | |
B: | 1C chickpeas |
C: | 3 stalks celery, diced |
1 red onion, diced | |
1C parsley, chopped | |
1T rosemary, minced | |
D: | 1/2C cider vinegar |
1/3C sugar | |
1/4C vegetable oil | |
2T olive oil | |
3t salt | |
2t pepper | |
1. | Soak (A) for at least an hour. place in pressure cooker and cook 20lbs. for 14 minutes. Remove, drain, and place in cold water. |
2. | Soak (B) in water for at least an hour. Place in pressure cooker and cook at 20lbs. pressure for 27 minutes. Remove, drain, and place in cold water. |
3. | Drain (A) and (B), combine with (C). |
4. | In separate bowl, combine (D) and whisk together. Add to the salad and toss. |
5. | Chill for at least 60 minutes, serve. |
Servings: 20
$Id: three_bean_salad,v 1.3 2018/05/09 02:51:20 deaven Exp $
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