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 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. Wear your sombrero to keep this salad top of mind this season!
Three Amigos Bean Salad
Ingredients
- 1/3 cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon coarse salt
- 1 teaspoon chili powder
- 1/2 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 (about 1/4 cup)
- 2 celery stalks, chopped (about 1/2 cup)
- 1 small jicama root (round-shaped root vegetable sold in chilled section of produce area), peeled and chopped
- 1/2 cup fresh herbs (like parsley, cilantro, basil), chopped
Instructions
- In a medium mixing bowl, whisk together vinegar, oil, lime juice, syrup, salt, chili powder, 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.
