American Three-Bean Salad
- 1 cup chickpeas, dry
- 1 cup borlotti or cranberry beans, dry
- 1.5 cups green beans, fresh
- 1 bay leaf
- 1 garlic clove, lightly crushed
- 1/2 onion, core still attached, cut into two quarters (optional; this is MR’s authorial intrusion, feel free to disregard)
- 2 celery stalks, chopped finely
- 1 small red onion, chopped finely
- 1 bunch parsley, minced
- 5 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoons olive oil
- Salt to taste
- Black pepper, ground to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Borlotti or cranberry beans, dry (1 cup)
- Celery stalks (2)
- Chickpeas, dry (1 cup)
- Green beans, fresh (1 1/2 cups)
- Onion (1/2)
- Parsley (1 bunch)
- Red onion, small (1)
- Condiments
- Apple cider vinegar (5 tablespoons)
- Cooking & Baking
- Black pepper, ground (1)
- Garlic clove (1)
- Olive oil (1 tablespoons)
- Salt (1)
- Sugar (1 tablespoon)
Preparation
Read recipe preparation on ruhlman.com
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Recipe Stats
Published February 24, 2012 (12 months ago).
89 people saved this recipe.
