Three. Bean. Salad.
These three words can evoke childhood memories of a sweet and sour side salad often served at family cookouts.
It seems as though you were either a big fan or completely disgusted by it. (Note: we were both the latter, but today’s recipes has changed everything!)
Today we’ve taken a traditional recipe and turn it on its head, modernizing it with fresh flavors that will have you scratching your head saying, “I can’t believe this is a Three Bean Salad!”
Welcome to the new millennium Three Bean Salad!
Although we may not describe ourselves as regular bean eaters, they no doubt are a staple in many vegetarian and vegan diets. Filled with protein, fiber, and B vitamins, beans can be an important part of a healthy diet.
Not Your Grandma’s Three Bean Salad makes a colorful, tasty, and healthy choice to bring to your next BBQ, summer potluck, or even camping! Plus, this recipe will take you less than 30 minutes to toss together. Bonus!
Now we want to hear from you! Please tell us what you think of this delicious twist on an American classic in the comments below.
With healthy picnics and smiles,
Not Your Grandma’s Three Bean Salad
Yield: 6 servings
Ingredients:
¼ cup olive oil 1 tsp. ground cumin ½ tsp. smoked paprika 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can black-eyed peas, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed ½ cup red onion, chopped 2 cups celery, thinly sliced 2 TB. fresh lime juice 1 TB. apple cider vinegar ½ cup fresh cilantro, chopped 1 tsp. garlic, finely chopped 1 ½ tsp. sea salt ¼ tsp. black pepper
Instructions: In a small heavy skillet over moderately low heat, heat oil until hot but not smoking. Next add cumin and smoked paprika, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl. Add beans, onion, celery, lime juice, apple cider vinegar, cilantro, garlic, salt, and pepper to the cumin and smoked paprika oil. Toss to coat. Let stand 10 minutes for flavors to blend.
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