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Three Bean Salad Recipe

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4.1 from 10 reviews

A vibrant and healthy Three Bean Salad featuring chickpeas, kidney beans, and pinto beans tossed with fresh herbs and a zesty lime vinaigrette. This quick and easy no-cook salad is perfect as a light meal or side dish, showcasing bold flavors from cumin, cayenne, and fresh parsley.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Beans

  • 15 ounce can chickpeas, rinsed and drained
  • 15 ounce can red kidney beans, rinsed and drained
  • 15 ounce can pinto beans, rinsed and drained

Vegetables and Herbs

  • 1/2 medium red onion, finely diced
  • 1/2 bunch fresh parsley, chopped
  • 4 cloves garlic, minced

Dressing

  • 2 medium limes, juiced
  • 3 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 1/2 teaspoons cumin
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon kosher salt

Instructions

  1. Combine beans and aromatics: In a large bowl, add the rinsed and drained chickpeas, red kidney beans, and pinto beans along with the finely diced red onion, chopped parsley, and minced garlic. Gently toss to mix the ingredients evenly.
  2. Prepare the dressing: In a separate small bowl, combine the fresh lime juice, olive oil, red wine vinegar, sugar, cumin, cayenne pepper, and kosher salt. Whisk thoroughly until the sugar is dissolved and the dressing is well emulsified. Taste and adjust sugar if the dressing is too acidic or bitter.
  3. Toss the salad: Pour the prepared dressing over the bean mixture. Gently stir to combine all ingredients and evenly coat the beans with the flavorful dressing.
  4. Marinate and serve: Although the salad can be served immediately, it is best when refrigerated for at least a few hours to allow the beans to soak up the dressing and develop deeper flavors. Serve chilled or at room temperature.

Notes

  • Be sure to rinse and drain canned beans well to remove excess sodium and any canning liquids.
  • Adjust cayenne pepper according to desired heat level for a milder or spicier salad.
  • Marinating overnight enhances the flavor infusion but at least 2-3 hours is recommended.
  • This salad keeps well stored in an airtight container in the refrigerator for up to 3 days.
  • For a nuttier twist, you can add toasted sunflower seeds or chopped walnuts.

Find it online: https://cheftinaskitchen.com/three-bean-salad-recipe/