Three Bean Salad Recipe

Name: Three Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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

Servings: persons

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

1
If 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.
2
Cook 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.
3
Place 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the salad:, 1/4 cup dried chickpeas (garbanzo beans), 1/4 cup dried kidney beans, 1/4 cup dried black-eyed peas, and more.

Yes, Three Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three Bean Salad

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