In case you were wondering, I do have the ability to cook healthy foods. I just don’t like cooking those dishes that often because its boring. Nevertheless, I do eat healthy and find it a challenge to make healthy foods enjoyable. Speaking of eating healthy, I love beans! I love bean dip, black eyed peas, pinto beans, and chick peas. You name a dish that consists of majority beans, chances are, I will probably enjoy it. In fact, I was craving something with beans in it the other day, but with the hot weather, I didn’t want to make hot beans. Soooooo, I made a three bean salad. Now, before you turn up your noses at this salad, let me tell you that it is healthy and satisfying. Not to mention it is also vegan! I suppose you could add some whole wheat pasta as well (just a thought). Also, you can interchange some of the beans to your preference. If you are trying to establish a healthy life style, make this salad for your next picnic or potluck instead of pasta or macaroni salad that is douse in mayo and packs on the calories.
Three Bean Salad
Ingredients
- Ingredients
- 1–15 oz. can chick peas
- 1–15 oz. can red kidney beans
- 1–15 oz. can butter beans
- 2 stalks celery chopped
- 1/2 cup chopped red onion
- bunch of freshly chopped parsley
- bunch freshly chopped dandelion greens (optional)
- Vinaigrette
- 1/3 c. apple cider vinegar
- 1/3 c. sugar
- 1/4 c. olive oil
- splash of lemon juice
- salt and pepper to taste
Instructions
- Open all cans of beans, pour them in a strainer, and rinse. Once the beans have been rinsed, transfer the beans to a large bowl. Add the celery, red onion, parsley, and dandelion greens (optional). In a separate bowl, add all the ingredients for the vinaigrette and whisk together. Pour the dressing over the bean salad and toss. Refrigerate for several hours until chilled and enjoy!
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