Happy Friday!!! I am so excited to share this post with you today! I have been waiting for months to tell you about this top secret recipe post! This is a Freaky Friday Recipe Swap that I did with some of my blogger friends. We all were assigned a blog to cook/bake from and today we are ALL sharing our posts, and who we had! It’s been TOP SECRET and now I finally get to spill the beans {rather literally huh?} and share this AMAZING Nutritious Bean Salad recipe from my friend Sandra over at The Foodie Affair with all of you.
I have to tell you, The Foodie Affair is one of my FAVE food blogs! Sandra is incredibly talented and has so many mouth watering recipes. I had a blast browsing through her site to choose the recipe that I would make and share with all of you! I decided to go with this gorgeous Nutritious Bean salad because it is so simple but incredibly hearty, healthy and packed with great flavor. The kiddos are back in school and I am looking for healthy eats for my lunches that take no time to throw together… this is a winner!
Go one, you all have got to head over to her blog and check out her recipes! Some of my favorites I think are worth a looking… Best Boston Cream Pie, Baked Hot Cheesy Corn Dip and her Slow Cooked Sirloin Tips with Mushrooms!! But for now, back the bean salad…. Its fantastic from the colors, the simple dressing to the great texture contrast of the beans and celery. This is a bright and refreshing salad that is great on its own, as an addition to any BBQ or picnic and served under grilled chicken.
- 1- 15 ounce can kidney beans, rinsed and drained
- 1- 15 ounce garbanzo beans, rinsed and drained
- 1- 15 ounce cannellini beans, rinsed and drained
- ¼-1/2 cup red onion, diced
- ½ cup parsley, chopped
- 2 celery stalks, chopped
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoon granulated sugar
- In a small bowl whisk together the vinegar, oil, sugar, salt and pepper. set aside.
- In a large bowl fold together the kidney, garbanzo and cannellini beans with the onion, parsley and celery.
- Pour dressing over the beans and coat all the ingredients. Cover and refrigerate for at least 2 hours (overnight preferably).
Be sure to stop by and say hi to all the fellow Freaky Friday bloggers that are sharing amazing recipes today!
An Affair from the Heart *** A Dish of Daily Life *** A Kitchen Hoors Adventures
Aunt Bee’s Recipes *** Cooking On a Budget
Full Belly Sisters *** Hostess At Heart *** LeMoine Family Kitchen
Pic-Nic *** Platter Talk. A Culinary Blog. Food, Wine, Friends
Take Two Tapas *** The Devilish Dish
The Foodie Affair *** Who Needs A Cape?
