Post by amarante on Oct 16, 2016 10:31:53 GMT -5
Nice version of classic three bean salad
Three Bean Salad
Source: David Venable - In the Kitchen with David
MAKES 8 SERVINGS
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
½ cup diced green bell pepper
2 cups diced celery
½ cup diced red onion
¼ cup extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon cayenne
1 teaspoon minced garlic
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro
Combine the kidney beans, black beans, chickpeas, bell pepper, celery, and red onion in a large bowl. In a small bowl, whisk together the olive oil, lime juice, vinegar, salt, cumin, cayenne, garlic, black pepper, and cilantro.
Pour the olive oil mixture over the bean mixture and toss to coat. Chill the salad for at least 2 hours before serving.
Three Bean Salad
Source: David Venable - In the Kitchen with David
MAKES 8 SERVINGS
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
½ cup diced green bell pepper
2 cups diced celery
½ cup diced red onion
¼ cup extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon cayenne
1 teaspoon minced garlic
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro
Combine the kidney beans, black beans, chickpeas, bell pepper, celery, and red onion in a large bowl. In a small bowl, whisk together the olive oil, lime juice, vinegar, salt, cumin, cayenne, garlic, black pepper, and cilantro.
Pour the olive oil mixture over the bean mixture and toss to coat. Chill the salad for at least 2 hours before serving.