Three Beans Salad Ready for 10 Minutes

Three beans salad

INGREDIENTS

15 oz. can red kidney beans
15 oz. can garbanzo beans
15 oz. can black beans
½ small red onion, finely diced
2½ tablespoons extra virgin olive oil
2½ tablespoons red wine vinegar
1 teaspoon superfine (caster) sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
½ garlic clove — minced
3 tomatoes
1 cucumber
Juice from 1 lemon 
1/2 cup fresh cilantro
1 cup canned chickpeas, rinsed and drained
6 Kalamata olives, finely chopped
½ small red onion, finely diced


Cooking time :  10 Minutes                             Serves : 3


Step 1: Cook the beans in rapidly boiling water for 4 minutes, then rinse under cold water.

Step 2: Dice tomato and cucumber, finely dice red onion. Roughly chop herbs, stems removed. Add to bowl.

Step 3: In a small bowl, add dressing ingredients and stir to combine. Pour dressing over salad and toss well.

Step 4: Add more lemon juice, vinegar, olive oil sugar, oregano,  salt to taste.

Step 5: You can serve this three beans salad immediately, but best served after it chills in the fridge.

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