Three Bean Salad (Recipe)


March 22, 2025


Three Bean Salad (Recipe)


Ingredients

✅ 1 (15-ounce) can red kidney beans drained and rinsed

✅ 1 (15-ounce) can chickpeas (garbanzo beans) drained and rinsed

✅ 1 (15-ounce) can black beans drained and rinsed

✅ ​1 medium red onion finely chopped

✅ 1 cup cherry tomatoes halved

✅ ​1 large bell pepper diced
✅  ​2 ripe avocados diced

✅ ​1 bunch fresh cilantro or parsley chopped


Dressing

✅ ​1⁄3 cup extra virgin olive oil (more if needed)

✅ ​2 limes Juice of (or lemons)

✅ Salt to taste


Instructions


1️⃣ ​Prepare Beans and Vegetables – Drain and rinse the kidney beans, chickpeas, and black beans thoroughly using a colander. Transfer them to a large mixing bowl.


2️⃣ ​Chop Fresh Ingredients – Finely chop the red onion and dice the bell pepper. Halve the cherry tomatoes and dice the avocados. Chop the fresh parsley or cilantro.


3️⃣ Combine Ingredients – Add the chopped onion, tomatoes, bell pepper, avocado, and fresh herbs to the bowl with the beans.


4️⃣ ​Make Dressing – Drizzle the extra virgin olive oil over the salad mixture. Squeeze the juice of two limes over the top and sprinkle with sea salt to taste.


5️⃣ Serve – Gently toss all ingredients together until well combined. For best flavor, refrigerate for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled as a side dish or a main course. Add more olive oil if desired just before serving.

Enjoy!!!


Servings : 4
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 267kcal



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