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The Blue & Gray Press | August 19, 2017

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Three bean salad is perfect for spring barbecues

CALLI PUGH

2 cans each of pinto beans, red kidney beans, and garbanzo beans (also know as chickpeas). Garbanzo beans are also known as chickpeas. (15 1/2 oz each)

1 1/4 cups of thinly sliced onion

1 1/4 cups each of chopped green bell pepper and red bell pepper

1/2 cup of thinly sliced celery

3/4 cup of red wine vinegar

1/2 cup of granulated sugar

1/2 cup of vegetable oil

1/2 tbsp each of salt and dry mustard

2 tbsp chopped of cilantro or parsley (the cilantro actually makes the salad taste fresher)

1 tbsp of chopped fresh oregano

 

It is time to put away the hearty stews and soups of winter and head towards fresh vegetables and lighter entrees. If you are looking for a lighter recipe for all of the barbecues and dinners you might soon be attending, then this three bean salad is the recipe for you.

Once you gather all the ingredients listed above, you can start preparing your salad. Gather up all of the vegetables and chop them up into coarse chunks. Set the chopped vegetables aside and move to the beans.

Take out two bowls and set one aside. Then rinse and drain the three different kinds of beans and place them into one of the large bowls you have set aside. At this time, add the chopped vegetables into the bowl of beans. Mix it together carefully so that all of the vegetables and beans are mixed together.

Then, in the second, smaller bowl, you want to mix your red wine vinegar, sugar, vegetable oil, salt, dry mustard, cilantro/parsley and oregano. You then whisk the ingredients together to make the dressing that will go over the beans.

Once it is all thoroughly mixed, add the dressing to the beans and vegetables. Either toss the salad or mix it all together with a big spoon to coat the beans in the dressing. Once the ingredients have are together, cover the mixing bowl with foil or a lid.

This recipe needs to be put in a bowl and sit in the refrigerator for a few hours so the beans can chill and soak up the flavor of the dressing. After it sits for at least two hours, it is ready to serve at a potluck, barbecue or just a nice dinner for you and your family!

 

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