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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Food, Fast!

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Total:: 15 min
Active:: 15 min

Yield:: 6 servings

Level:: Easy

Ingredients

Lemon Vinaigrette:

2 cloves garlic
1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper

3-Bean Salad:

3 stalks celery, finely chopped
1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper
3 tablespoons chopped fresh parsley

Directions

For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.

For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.

Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.

My Private Notes

Name: 3-Bean Salad with Lemon Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 2 cloves garlic; 1/3 cup lemon juice; 1 teaspoon ground cumin; 1 teaspoon honey; 1 teaspoon Dijon mustard; 2/3 cup extra-virgin olive oil; Salt and pepper; 3 stalks celery, finely chopped; 1 bunch green onions, green parts only, finely chopped; One 15-ounce can black beans, drained; One 15-ounce can red kidney beans, drained; One 15-ounce can white beans, drained; Salt and pepper; 3 tablespoons chopped fresh parsley