Three Bean Salad
Try our refreshing and hearty Three Bean Salad with a Southwest twist. Roasted or fresh peppers, zesty dressing, and a hint of spice make this dish a crowd-pleaser.
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.