Bean salad with tomatoes

This salad is made with three types of beans and cherry tomatoes. Also parsley and spices are included in the bean salad.

Ingredients

• Canned white beans (washed) - 450 g
• Canned red beans (washed) - 450 g
• Canned black beans (washed) - 420 g
• Cherry tomatoes (cut in half) - 1 cup
• Fresh parsley (chopped) - 0.5 cup
• Green onion (chopped) - 0.25 cups
• For refueling:
• Apple cider vinegar - 2 tbsp. l.
• Lime juice - 2 tbsp. l.
• Dijon mustard - 1 tsp
• Sugar - 0.5 tsp
• Salt - to taste
• Ground black pepper - to taste
• Olive oil - 0.25 cups
• Garlic (cut into strips) - 3 cloves
• Fresh rosemary (chopped) - 1 sprig

Directions

1. Heat olive oil in a saucepan, add rosemary and garlic, fry for about 3 minutes. Remove the saucepan from the stove, leave for 20 minutes at room temperature, then strain through a sieve into a bowl.
2. Add the vinegar, lime juice, Dijon mustard and sugar to the garlic oil and season with salt and pepper to taste.
3. Put all the beans, tomatoes, parsley and green onions into the dressing, mix well and serve the bean salad immediately.