Here's a perfect summer dish. Quick to make, filled with protein and complex carbs and one that gives your chewing technique lots to work with.
1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed
1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine
1/2 red onion, chopped fine 1 cup fresh, chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar
2 T maple syrup 1/4 cup olive oil
1teaspoon salt 1/4 teaspoon black pepper
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, maple syrup, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8.