Three Bean Salad
17 ingredients
4 steps
Ingredients
- For the salad:
- 1/4 cup dried chickpeas (garbanzo beans)
- 1/4 cup dried kidney beans
- 1/4 cup dried black-eyed peas
- 1/4 cup sprouts
- 1/4 cup cucumber, finely chopped
- 1/8 cup onions, finely chopped
- 1/8 cup peppers, finely chopped
- 1 tomato, de-seeded and finely chopped
- For the dressing:
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon lime juice
- 2 tablespoons chopped parsley
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper
- Salt, to taste
Directions
-
1If using dried : soak the chickpeas, kidney beans and black-eyed peas in separate bowls covered with plenty of water and leave for several hours, preferably overnight.
-
2Cook the beans in a large pot of water until tender (cooking times for each tend to vary, so cook separately if possible). Alternatively, you could use a pressure cooker for this. So much easier too. Wash the beans under running water to cool them down.
-
3Place all the ingredients for the dressing in a jar and shake/stir to mix. Add the cooled beans along with the onions, peppers, tomatoes, cucumber, and sprouts to a large bowl and pour over 3/4 th of the dressing and toss through. Taste and add in the rest if needed. Serve right away, or refrigerate and serve cold.
-
4* Keeps well for up to 7 days in the refrigerator.
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