MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Bean Salad
Categories: Beans, Vegetables, Sauces, Herbs
Yield: 5 servings

2 sm Shallots; peeled
3 tb Apple cider vinegar; more to
- taste
1 tb Dijon mustard
Salt & fresh ground pepper
1/2 c Extra-virgin olive oil; more
- to taste
15 oz Can chickpeas; drained,
- rinsed
15 oz Can cannellini or Great
- Northern beans; drained,
- rinsed
15 oz Can red kidney beans;
- drained, rinsed
1/2 c Thin sliced celery
1 c (mixed) coarse chopped fresh
- parsley & celery leaves

Mince 1 shallot and place in a large bowl. Thinly slice
remaining shallot and set aside.

Add vinegar, mustard and a pinch each salt and pepper to
the bowl with minced shallot and whisk to combine.
Slowly whisk in oil. Season with more salt and pepper to
taste.

Add chickpeas, cannellini beans, kidney beans, celery,
herbs and sliced shallot to the bowl and toss until
evenly coated. Taste and add more salt or vinegar.
Drizzle with additional olive oil and top with more
black pepper, if desired, and serve.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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