Three Bean Salad
This zippy salad is loaded with fiber and protein, and makes an economical and tasty BBQ or pot-luck addition. Experiment with your own combination of herbs and veggies -- this recipe is fool-proof.
prep time
10 minutes
cook time
0 minutes
Ingredients
For the salad:
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1/2 red onion, chopped fine (about 3/4 cup)
Kernels from 1 ear of corn, or 1 small can of corn, drained
1/2 red bell pepper, chopped
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1/2 red onion, chopped fine (about 3/4 cup)
Kernels from 1 ear of corn, or 1 small can of corn, drained
1/2 red bell pepper, chopped
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Directions
In a large bowl, combine all salad ingredients and stir gently to combine.
In a small bowl, whisk together dressing ingredients.
Add dressing to salad, and stir gently to combine. You can eat this salad right away, but chilling in the refrigerator for a couple of hours really helps the dressing absorb into the beans.
In a small bowl, whisk together dressing ingredients.
Add dressing to salad, and stir gently to combine. You can eat this salad right away, but chilling in the refrigerator for a couple of hours really helps the dressing absorb into the beans.
Looking for inspiration? Try these recipes:
Southwest Breakfast Tacos
Chicken Mafe
Chicken with Caramelized Onions
