Recipe adapted from: Melissa Clark
Total Time: 20 minutes + bean soaking / cooking time, Servings: 4-6
Ingredients:
- 2 small shallots (or 1 large shallot), peeled
- 3 tablespoons apple cider vinegar, plus more to taste
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- ½ cup extra-virgin olive oil, plus more to taste
- 1 ½ cups cooked chickpeas (from ½ cup dry)
- 1 ½ cups cooked cannellini or Great Northern beans (from ½ cup dry)
- 1 ½ cups cooked red kidney beans (from ½ cup dry)
- ½ cup thinly sliced celery
- 1 cup mixed coarsely chopped fresh parsley and celery leaves
Directions:
- 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.