Salad/Three Bean Salad
| 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