A few summers ago, my family and I took a road trip through the Southwest, stopping at charming small towns and exploring local farmer’s markets. It was in one of these quaint markets that I stumbled upon a vendor selling the freshest, most vibrant bell peppers I had ever seen. Inspired by the flavors of the Southwest, I decided to give the classic Three Bean Salad a zesty makeover, incorporating those vivid bell peppers along with a hint of heat to bring out the best in the beans.
This salad is not only a feast for the eyes but also a delight for the palate. The combination of garbanzo beans, black beans, and light red kidney beans provides a wonderful medley of textures and flavors. Fresh cilantro and a tangy dressing made with red wine vinegar, olive oil, and lemon juice add brightness, while a dash of hot sauce and spicy chili flakes offer an optional kick for those who like it hot.
Whether you choose to roast the peppers for a smoky depth or keep them fresh for a crisp bite, this salad is incredibly versatile. It’s perfect as a side dish for your next barbecue, a light lunch on a warm day, or even a potluck contribution that’s sure to impress. So, gather your ingredients, and let’s bring a taste of the Southwest to your table with Mike’s Zesty Three Bean Salad!
How To Make the Three Bean Salad
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Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 15 ounce can light red kidney beans, drained and rinsed
- 1 small red onion, chopped (about 1 cup)
- 1 green bell pepper
- 1 red bell pepper
- 3 cloves garlic, minced
- ½ cup chopped cilantro
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy chili flakes (optional)
- 1 teaspoon hot sauce (or to taste)
- Salt and pepper to taste
Directions
Pour the drained and rinsed beans into a large bowl.
If you prefer roasted peppers, slice them into quarters, remove the cores, and place on a lightly oiled baking sheet. Broil in the center of the oven at 400°F for about 20 minutes until the skins char and bubble. Let them cool, peel off and discard the skins, then chop the peppers. Add to the mixing bowl.
If you prefer fresh peppers, simply stem, core, and chop them. Add to the mixing bowl.
Mix in the chopped onion, minced garlic, and cilantro.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, chili flakes, hot sauce, and some salt and pepper. Pour this mixture over the beans and vegetables, and mix everything until well coated.
Chill for at least 1 hour before serving. Longer chilling enhances the flavors.
FAQs:
How can I make this Three Bean Salad spicier?
To make the Three Bean Salad spicier, you can increase the amount of spicy chili flakes and hot sauce. Additionally, adding finely chopped jalapeños or a dash of cayenne pepper can enhance the heat. Remember to taste and adjust gradually to avoid making it too spicy.
Can I use dried beans instead of canned beans?
Yes, you can use dried beans instead of canned beans. However, you will need to soak them overnight and cook them until they are tender. Using dried beans can enhance the flavor and texture of the salad, although it will require more preparation time.
What other vegetables can I add to the salad?
While the recipe calls for bell peppers and red onion, you can also add other vegetables such as cherry tomatoes, cucumbers, or even corn. Including a variety of vegetables can add different textures and flavors, making the salad more colorful and nutritious.
How long does the Three Bean Salad last in the refrigerator?
Stored in an airtight container, the Three Bean Salad can last up to 3-5 days in the refrigerator. The flavors tend to blend and develop more over time, so it might even taste better after a day or two.
Can I make the salad ahead of time?
Absolutely, you can make the Three Bean Salad ahead of time. In fact, preparing it a few hours or even a day in advance allows the flavors to meld together, resulting in a more delicious and cohesive taste. Just ensure it is stored properly in the refrigerator until you are ready to serve.
Three Bean Salad
Ingredients
- 1 15 ounce can garbanzo beans drained and rinsed
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can light red kidney beans drained and rinsed
- 1 green bell pepper
- 1 red bell pepper
- 1 small red onion chopped (about 1 cup)
- 3 cloves garlic minced
- ½ cup chopped cilantro
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy chili flakes optional
- 1 teaspoon hot sauce or to taste
- Salt and pepper to taste
Instructions
- ur the drained and rinsed beans into a large bowl.
- If you prefer roasted peppers, slice the peppers into quarters, remove the cores, and place them on a lightly oiled baking sheet. Set the oven to broil and broil the peppers in the center of the oven for about 20 minutes, or until the skins char and bubble up. Let them cool, peel off the skins, discard the skins, and chop the peppers. Add to the mixing bowl.
- If you prefer fresh peppers, simply stem, core, and chop them. Add to the mixing bowl.
- Mix in the chopped onion, minced garlic, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, chili flakes, hot sauce, and a bit of salt and pepper. Pour this mixture over the beans and vegetables, and mix everything until nicely coated.
- Chill for at least 1 hour before serving. Longer chilling time will enhance the flavors even more.
