beans, vegan, salad, lunch
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Hearty bean salad
Hearty bean salad

1 15-oz can Eden brand cannellini beans, rinsed and drained
1 15-oz can Eden brand kidney beans, rinsed and drained
1 15-oz can Eden brand garbanzo beans, rinsed and drained
2 celery stalks, chopped finely
1/2 red onion, chopped finely
1 cup fresh, finely chopped flat-leaf parsley
1 tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/4 cup raw honey or coconut palm sugar
1/4 cup extra virgin olive oil
1 1/2 teaspoons Celtic sea salt
1/4 teaspoon black pepper

Mix beans, celery, onion, parsley and rosemary.  In a separate small bowl, whisk together the vinegar, honey or coconut palm sugar, olive oil, salt, and pepper.  Add dressing to the beans. Toss to coat.  Chill salad in the refrigerator for 1-10 to allow flavors to marry. 
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