Three Bean Salad

2 Aug

This bean salad recipe is probably going to be one of the easiest things that you will come across today. And likely one of the healthiest too. This recipe really is so quick and simple that you can probably whip this up in about 3 minutes. Besides the beans, there are few ingredients, in fact all you need is:

See, I told ya! It requires hardly any ingredients at all and you get this:

Three Bean Salad
1 can cannellini beans
1 can pinto beans
1 can garbanzo (chickpeas) beans
2 to 3 sprigs of green onions (scallions)
A generous pour of apple cider vinegar
A generous pour of olive oil
A pinch of cumin
A good sprinkling of herbes de provence
Salt and pepper, to taste

Method:
Open and drain the cans of beans. If you want to substitute any of the beans for another variety, by all means do so. I changed it up and threw in some kidney beans. Pour the drained beans into a large bowl. Add all of the other ingredients and mix gently but thoroughly. That’s it! Serve on its own, or over salad. Delish!

I found that at first I wasn’t generous enough with the dressing and the salt – you really need to be heavy-handed in order to give the beans some flavour or they will just end up bland. The oil and vinegar should generously coat the beans, but not be drowning them.

Recipe credit goes to my friend, Rommy, who gave me this recipe.

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One Response to “Three Bean Salad”

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  1. Saving money and BYO lunches…yawn… « The Culinary Adventures of a Greedy Guts - August 6, 2012

    […] most of my work lunch, I will often add something a bit heartier, such as some homemade fried rice, bean salad, or pasta, particularly if I’m exercising that day otherwise I’m starving by the end of […]

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