Maple Rosemary Bean Salad
A flavorful medley of kidney beans, black beans, green beans and artichokes seasoned with rosemary and lightly sweetened with maple syrup
1 can (15 ounces) cut green beans, drained (OR 1 1/2 cups cut cooked green beans from fresh or frozen)
1 can (15 ounces) dark red kidney beans, drained (or 1 1/2 cups cooked dark red kidney beans)
2 cans (15 ounces each) black beans, partially drained
1 can (15 ounces) marinated artichoke hearts, drained and cut into bite-size chunks (about 1 cup)
1/3 cup finely chopped onion
3 tablespoons balsamic vinegar
6 tablespoons pure maple syrup
1/2 teaspoon salt
1 1/2 tablespoons dried rosemary
1/2 teaspoon poultry seasoning
1/2 teaspoon granulated garlic (or 1 clove freshly minced garlic)
2 tablespoons olive oil
1. In large mixing bowl, combine all ingredients and toss to coat. Refrigerate for 4-6 hours to allow flavors to combine. Serve bean salad cold or at room temperature.
Bean salad will keep in the fridge for up to a week.
The inspiration for this recipe was from my friend Lisa M.
This delicious bean salad was one of the foods brought to us after Moshe was born. I loved it from the first bite! :) The lady who made it hadn't used a recipe, but she did give me a list of the ingredients she used, so I re-created the recipe with measurements.
This bean salad is so easy to make! I love the sweet maple flavor and the rosemary. I've only used dried rosemary, but some day I hope to make this with fresh rosemary, since I think it'd be even better with fresh! :)