Favorite Three Bean Salad
Serves 4 to 6
(Gluten-free, nut-free, peanut-free, soy-free)
This recipe for Favorite Three Bean Salad may be the easiest thing you make this summer. The basic recipe for any three-bean salad is simple and open to interpretation so it fits the casual and carefree spirit of summer. A wide variety of beans, both canned and dried, gives you the license to use your favorite or capitalize on the season's bounty by adding green and wax beans to the mix. A simple sweet and sour vinaigrette is all this salad needs but take the liberty of using your favorite spices and herbs to add your own creative flair. Inspired by the flavors of Mexico, I used lime juice, chili powder, crushed red pepper flakes, and crisp, sweet jicama to create a cool, refreshing, salad that not only tastes amazing but that's also full of protein and fiber. You’ll definitely want to keep this healthy Favorite Three Bean Salad top of mind this season!
Ingredients
⅓ cup apple cider vinegar
3 tablespoons extra virgin olive oil
Juice from 1 lime, about 3 tablespoons
1 tablespoon maple syrup
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon crushed red pepper flakes
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (15.5-ounce) can kidney beans, rinsed and drained
1 (15.5-ounce) can black beans, rinsed and drained
3 scallions, thinly sliced
2 celery stalks, chopped
1 small jicama root (round-shaped root vegetable sold in the chilled section of the produce area), peeled and chopped or shredded
Fresh chopped herbs (like parsley, cilantro, basil)
Directions
In a large bowl, whisk together vinegar, oil, lime juice, syrup, chili powder, salt, and crushed red pepper flakes. Add the remaining ingredients to the bowl and toss together. Serve immediately, or chill for several hours. Add a fresh squeeze of lime after chilling.
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