Tri-bean salad recipe

Ingredients

• 1 cup dry cannellini beans (can use great northern beans)
• 1 cup dry red kidney beans
• 1 cup dry garbanzo beans
• 16 cups cold water, divided
• 1 cup finely chopped celery
• 1 cup chopped kalamata olives
• ½ cup diced red onion
• 1 cup freshly chopped Italian parsley
• 1 tbsp freshly chopped dill
• 1 tsp lemon zest
• ¼ cup cider vinegar
• ¼ cup sugar
• ¼ cup vegetable oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste

1. Add dry beans along with 8 cups cold water to Instant Pot. Let beans soak for about 30 minutes.
2. Drain water off beans. Add 8 cups cold water back into pot with beans.
3. Secure lid on Instant Pot. Pressure cook on high for 20 minutes. Let pressure release naturally.
4. Once pressure has released, carefully remove lid of Instant Pot and check beans for doneness. If needed, pressure cook for an additional 5 minutes.
5. Once cooked, pour cooked beans into a strainer and run water over them to cool.
6. When beans have cooled, combine all of the beans, celery, kalamata olives, red onion, parsley, dill, and lemon zest into a large bowl.
7. In a separate bowl, whisk together vinegar, sugar, vegetable oil, and Dijon mustard.
8. Add salt and pepper to taste. Pour dressing over beans. Toss to coat. Refrigerate until ready to serve.