Three Amigos Bean Salad

June 20, 2017

Three Amigos Bean Salad

By Chef Linda

Have you ever wondered what makes three bean salad a perennial picnic favorite? The basic recipe is simple to make and open to interpretation so it fits the casual and carefree spirit of summer. A wide variety of legumes gives you 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. Here, our Three Amigos Bean Salad uses Mexican flavors to add a taste twist to this summer favorite. Lime juice, chili powder, crushed red pepper flakes, and crisp, sweet jicama are playful updates to this classic recipe. Cool, refreshing, and full of protein and fiber, wear your sombrero to keep this salad top of mind this season.

Three Amigos Bean Salad    




4 to 6

Three Amigos Bean Salad





1/3 cup apple cider vinegar
2 to 3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon real maple syrup (optional)
1/2 to 1 teaspoon coarse salt
1 teaspoon chili powder (optional)
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 to 4 scallions, thinly sliced (about 1/4 cup)
2 celery stalks, chopped (about 1/2 cup)
2 carrots, peeled and chopped (about 1/2 cup)
1/2 bulb fennel, tops trimmed, chopped (about 1/2 cup)
1 cup fresh herbs (like parsley, cilantro, basil), chopped



In a medium mixing bowl, whisk together vinegar, oil, lime juice, syrup, salt, chili powder, and crushed red pepper flakes. Add remaining ingredients to the bowl and toss together. Serve immediately, or chill for several hours.


FILED UNDER: glutenfree, nutfree, peanutfree, soyfree, sides,

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