Three Bean Salad

I’m a HUGE fan of this salad! This protein rich Mexican salad is bursting with colorful veggies and Southwestern flavors. Enjoy it as a salad or make it even as your main dish by simply stuffing it into tortillas for a delicious meal or even as a dip with crispy Nachos. Try putting any leftovers into tortillas with cheese for a quick and filling burrito. For Tortilla recipe, you may click here.

Mexican food is one of my favorites for its rich flavors and its close proximity to Indian food. And this Mexican Salad is so versatile that you can be experiment with any vegetable in this salad. Use a green pepper instead of red; or like me use all the colors if you have them. You may even experiment with the beans, there are so many available in the market. You can never go wrong with this salad.

I used Red Kidney Beans, Chickpeas / Garbanzo Beans and Soya beans and luckily I got all of them of the same size. I wanted to use navy beans instead of soya beans but I couldn’t find them. Basically the idea is to use the beans that look a bit different in color. Feel free to use any bean you like such as black beans, pinto beans or navy beans.

SERVES 2-4

INGREDIENTS

Boiled Kidney Beans 1/3 Cup
Boiled Chickpeas / Garbanzo Beans 1/3 Cup
Boiled Soya Beans 1/3 Cup
Cucumber 1 Chopped
Tomato 1 Chopped
Bell Peppers (Red, Yellow and Green) ½ Cup
Coriander leaves ¼ Cup

FOR THE DRESSING

Olive Oil 1 ½ tbsp.
Apple Cider Vinegar 3 tbsp
Lemon Juice 1 tbsp
Honey 1 tbsp
Dried Parsley ¼ tsp
Dried Oregano ¼ tsp
Black Pepper Freshly ground ¼ tsp
Ground Cumin ¼ tsp
Salt to taste

 

METHOD

1. In a large bowl, combine all the beans, bell peppers, cucumber, tomato and coriander leaves.
2. In a mason jar, combine all the dressing ingredients. Shake until well combined.
3. Pour the dressing mixture over the bean mixture.
4. Chill the salad for 2-3 hours.
5. Mix well, taste and adjust the seasoning.
6. Garnish with chopped coriander, if desired and serve.

RECIPE NOTES

• Chop the vegetables as the size of the beans. The reason is it just looks good.
• You can serve the salad immediately, but the flavors will develop and intensify the longer the salad sits in the refrigerator.
• You can use this salad dressing on any salad and it will turn out good. In case you try the salad dressing on any other salad, do share it with me and tag me on my instagram here.