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Vibrant white bean salad in a rustic dark bowl, garnished with fresh parsley and rosemary.

A refreshing and hearty bean salad made with cannellini, kidney, and garbanzo beans tossed with fresh parsley, celery, and red onion in a sweet and tangy apple cider vinaigrette. Perfect for picnics, potlucks, or meal prep.
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Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can garbanzo beans (chickpeas), rinsed and drained
  • 1/2 red onion, finely chopped (about 3/4 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Small whisk or fork
  • Measuring Cups and Spoons
  • Sharp knife
  • Cutting Board

Method
 

  1. Rinse and drain the cannellini, kidney, and garbanzo beans thoroughly under cold water. Let them dry well.
  2. Finely chop the red onion and celery. Optional: soak the red onion in cold water for 10–15 minutes to mellow the flavor, then drain well.
  3. Chop the parsley and rosemary finely. Strip rosemary leaves from stems before chopping.
  4. In a large bowl, combine the beans, chopped vegetables, parsley, and rosemary. Toss gently to mix.
  5. In a separate bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and pepper until emulsified.
  6. Pour the dressing over the bean mixture and toss gently to coat everything evenly.
  7. Cover and chill in the refrigerator for at least 2 hours to allow flavors to meld. Let sit at room temperature for 10–15 minutes before serving.

Notes

You can substitute other beans like black beans or green beans. To mellow red onion, soak it in cold water for 10–15 minutes. Feel free to try other herbs like dill, cilantro, or chives. Adjust sugar in the dressing to your preferred sweet-tart balance. This salad tastes even better the next day!