Dense Three-Bean Salad

Ingredients

• 1 cup dried kidney beans, soaked overnight
• 1 cup dried cannellini beans, soaked overnight
• 1 cup dried black beans, soaked overnight
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1.Cook the Beans

   Drain and rinse the soaked beans. Cook each type of bean separately in boiling water until tender. Kidney beans will take about 45-60 minutes, cannellini beans 30-45 minutes, and black beans 30-40 minutes. Drain and rinse the cooked beans thoroughly.

2. 2.Prepare the Vegetables

   While the beans are cooking, finely chop the red onion and celery. Chop the fresh parsley and cilantro.

3. 3.Make the Dressing

   In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper.

4. 4.Combine the Salad

   In a large bowl, combine the cooked beans, red onion, celery, parsley, and cilantro. Pour the dressing over the salad and toss gently to combine.

5. 5.Marinate and Serve

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Nutritional Information

Equipment

• Large pot
• Colander
• Cutting board
• Knife
• Mixing bowl
• Whisk

Tips

• For a spicier salad, add a pinch of red pepper flakes to the dressing.
• You can use canned beans as a shortcut, but the flavor and texture will be better with dried beans.
• Add other vegetables like bell peppers or corn for extra flavor and color.
• This salad can be stored in the refrigerator for up to 3 days.