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Three Bean Salad

Serving Size

6

Ingredients

  • 15 oz can chickpeas
  • 15 oz can red kidney beans
  • 15 oz can pinto beans
  • ½ red onion chopped
  • 2 tsp minced garlic
  • 2 medium limes
  • 3 tbsp extra virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ tsp cayenne pepper
  • ½ tsp salt

Directions

  • Combine chickpeas, kidney beans, pinto beans, and chopped red onion in a large bowl.
  • Whisk together the minced garlic, lime juice, olive oil, red wine vinegar, cayenne pepper, and salt in a small bowl.
  • Taste the dressing and, if it is too acidic, add a pinch of sugar to balance the flavors.
  • Pour the dressing over the bean mixture and stir well to coat evenly.
  • Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Notes

Make-Ahead: This salad tastes even better after a few hours in the fridge as the flavors develop. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Serving Suggestion: Enjoy as a side dish, or serve over greens for a heartier salad. Make it a meal: Add chicken, steak, or salmon. Currently, this has ~ 11 g of protein per cup.

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