Recipe: 3 Bean Salad

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This recipe is so versatile and can be enjoyed as is or with a variety of additions!

This 3-Bean Salad was a recent hit on our Facebook forum page (not a member? Join here) and is a great make ahead dish for when you need a meal on the run. This recipe is so versatile and can be enjoyed as is or with a variety of additions. Here is some inspiration:

  • boost protein with shelled edamame or shredded chicken

  • add diced avocado for some healthy fats

  • serve in large lettuce leaves for a crisp texture

Ingredients:

  • 1/3 cup salsa, chunky

  • 1/4 cup extra virgin olive oil

  • 1 1/2 tsp chili powder

  • 1 tsp salt

  • 16 oz black beans, canned, rinsed

  • 16 oz kidney beans, canned, rinsed

  • 16 oz garbanzo (chickpea) beans, canned, rinsed

  • 2 medium celery stalks, chopped

  • 3/4 cup red onion, sliced

  • 1 tomato, chopped

Directions:

  1. Into large bowl, squeeze lime juice; stir in salsa, olive oil, chili powder, and salt.

  2. Add beans, celery, onion, and tomato; toss to mix well.

  3. Serve salad at room temperature or cover & refrigerate to serve chilled later.

Makes 6 servings

1 serving = 299 calories, 12g fat, 13g protein, 41g carbohydrates, 1000mg sodium (rinsed beans will reduce sodium)

Health Wellness, Weight ManagementBethany Villarreal