Mike's Zesty Three Bean Salad Recipe
My easy three bean salad recipe has just the perfect tangy zing with a mix of colorful beans, roasted peppers, fresh cilantro and more, great party dish!
Servings: 12
Calories: 201kcal
Ingredients
- 1 15 ounce can light red kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can garbanzo 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 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 – I like to use a couple tablespoons
- Salt and pepper to taste
Instructions
- Pour the drained and rinsed beans into a large bowl.
- If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. Set oven to broil and broil the peppers in the center of the oven, not too close to the heat source, for 20 minutes, or until the skins char and bubble up. Remove from heat, let them cool and peel them. Discard the skins and chop the peppers. Add them to the mixing bowl.
- If you want to use fresh peppers, simply stem, core and chop them. Into the mixing bowl they go.
- Mix in the onion, minced garlic, and cilantro.
- In a small mixing bowl, whisk together the olive oil, vinegar, lemon juice, chili flakes, hot sauce and a bit of salt and pepper. Pour it into the mixing bowl and mix everything until it is nicely coated.
- Chill at least 1 hour before serving. Longer is better for develop more flavor.
Video
Notes
This will make about 12 1/2 cup servings.
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 17mg | Potassium: 433mg | Fiber: 8g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 23.8mg | Calcium: 41mg | Iron: 3mg