Three Bean Salad

While I admit, I have the gift of a short memory for many things, I’m pretty certain my Dad made some version of this salad when I was a kid. As smart as my Dad is, he likely made this the easy way by combing the beans and onions and tossing in his favorite (store-bought) Italian dressing. Genius!

High in protein, this salad is great on it’s own, or tossed over some leafy greens. Whether you make the dressing as described below, or follow Dad’s wisdom, this salad comes together quickly and is easy to pack for lunch on the go!

We love to take this with us on hikes and picnics which reminds me of how I was re-introduced to this salad recently by my friend, Ivanna…the most adventurous girl in town! 🙂 Thank you, Ivanna…and, Dad! Hugs to you both.

Three Bean Salad

Servings

4

servings

Cooking timeminutes

Total time

20

minutes

Ingredients

• Salad

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) dark red kidney beans, rinsed and drained

• 1 can (15 oz) garbanzo beans, rinsed and drained

• 1/2 red onion, finely diced

• 1/2 cup fresh parsley, chopped

• Dressing

• 4 cloves garlic

• 2 medium limes

• 3 Tablespoons extra-virgin olive oil

• 1/4 cup red wine vinegar

• 1 teaspoon pure maple syrup

• 1 1/2 teaspoons cumin

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon salt

• abundant love

Directions

• In a large mixing bowl, combine all three types of beans*, the onion, and the parsley.
• In a large mixing cup or jar, combine the garlic, lime juice, olive oil, red wine vinegar, maple syrup, cumin, cayenne, and salt. Whisk or shake jar (with lid) to combine well.
• Pour the dressing over the beans and gently stir to combine.
• Serve immediately, or store in the refrigerator for a couple hours to let the flavors marinate and chill. This salad is awesome on it’s own, or served atop your favorite crispy greens.

Notes

• * You may easily substitute other beans for any of these listed. Other great options are pinto beans and cannellini beans.