Three bean salad
Discover a flavorful three bean salad with a tantalizing mix of kidney, black, and green beans tossed in a zesty vinaigrette. Perfect for every palate!
Ingredients:
- 1/4 cup dried chickpeas (garbanzo beans)
- 1/4 cup dried kidney beans
- 1/4 cup dried black-eyed peas
- 1/4 cup sprouts
- 1/4 cup cucumber, finely chopped
- 1/8 cup onions, finely chopped
- 1/8 cup peppers, finely chopped
- 1 tomato, de-seeded and finely chopped
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon lime juice
- 2 tablespoons chopped parsley
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions:
- If you're using dried beans: make sure to soak the chickpeas, kidney beans, and black-eyed peas in separate bowls filled with plenty of water. Let them sit for several hours, preferably overnight.
- Boil the beans in a large pot of water until they are tender. Cooking times may vary for each type, so it's best to cook them separately if possible. Alternatively, you can opt for a pressure cooker for more convenience. Rinse the beans with cold water after cooking to bring down their temperature.
- Combine all the dressing ingredients in a jar and shake or stir well to blend. In a large bowl, mix the cooled beans with onions, peppers, tomatoes, cucumber, and sprouts. Pour about three-quarters of the dressing over the salad and gently toss everything together. Taste the salad and add more dressing if desired. Serve immediately or chill in the refrigerator before serving.
- * This salad can be stored in the refrigerator for up to 7 days and still stay fresh.
Summary:
- Calories: 729 kcal
- Fat: 31 g
- Protein: 25 g
- Carbs: 94 g
- Potassium: 1657 mg
- Magnesium: 154 mg