TZUTC: -0700   
   MSGID: 156504.cooking@1:218/700 2d4c7ca7   
   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   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   
        
     Uncle Dirty Dave's Archives   
       
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