I have a strange love for beans.
I think it all started with black beans in Chipotle burritos….
Regardless of where the love began…I thought I would share this 3 bean salad with you!
Mikey and I are cleaning out our cabinets and I realized I had a ton of canned beans we need to use.
I used Kidney, Garbanzo and Cannellini but you could use any bean you like or have on hand!
This is a great, healthy salad that you can make ahead for lunches or dinner.
I used a variety of veggies in my recipe but you could easily swap out whatever herbs and vegetables you have on hand!
I love how colorful this salad looks too. My mother-in-law is a Dietician and people are always asking her for advice. The simplest answer she always gives them is to make sure you eat all your colors. The more colors the better! My father-in-law then jokes that he already ate a bag of M&M’s so he is set for the day 😉
Hope you’re having a great week so far! Monday is over so at least we can be happy about that, right? Try this three bean salad and make sure that you get all your colors (when I say colors I obviously mean Skittles, M&M’s or Trix cereal, hehe).
Three Bean Salad
1 15 ounce can Cannellini Beans, drained and rinsed
1 15 ounce can Kidney Beans, drained and rinsed
1 15 ounce can Garbanzo Beans, drained and rinsed
1/2 Red Onion, diced, soaked in water to take edge off
1/2 Red Pepper, diced
1/2 Cup Cilantro, chopped
For the Dressing:
1/3 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
1/8 Cup Honey
1 1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Drain and rinse all the beans. Place into a large bowl.
Dice onion and let soak in a bowl of water for about 10 minutes to take a bit of the strong edge off.
Combine cilantro, beans, red onion and red pepper together in large bowl.
Combine all dressing ingredients and whisk well until combined. Pour over bean mixture and let soak for about 10-30 minutes before serving. Stir well and serve chilled.