Mixed Bean Salad

Ingredients for 2 servings:

• 1 can of white beans, approx. 250 g
• 1 can kidney beans, approx. 250 g
• 1 can chickpeas, approx. 250 g
• 1 stalk(s) celery
• 1 onion(s), red
• 4 tbsp Balsamic vinegar Bianco, vegan
• 2 tbsp olive oil
• 2 tsp mustard
• 2 tsp agave syrup or honey
• 2 tbsp parsley, chopped
• n. B. salt and pepper, black
• e.g. garlic powder

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Rinse the beans and chickpeas and drain. Mix the balsamic vinegar with the mustard and agave syrup (or honey), then stir in the olive oil and season with salt, pepper, and a little garlic powder, if desired. Finely dice the onion and add it to the dressing along with the parsley. Break the celery stalk off the bulb and trim off about 3 cm of the ends. Wash the stalks thoroughly and then peel off the tough, rounded ends with a vegetable peeler. Chop the stalks into small pieces and toss them with the dressing along with the beans. Let them sit in the refrigerator for at least an hour.