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Three Bean Salad

American.foodie's picture
Three Bean Salad is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.
  Red kidney beans 1 Cup (16 tbs) (Cooked Or Canned)
  White kidney beans 1 Cup (16 tbs) (Cooked Or Canned)
  Chickpeas 1 Cup (16 tbs) (Cooked Or Canned)
  Chopped onion/Scallions 3⁄4 Cup (12 tbs)
  Chopped garlic 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
  Green pepper 1 Small, seeded and chopped
  Salt 1 Teaspoon
  Ground black pepper To Taste
  Wine vinegar 3 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)

If you plan to use canned cooked beans and chick peas, drain them of all their canning liquid, wash them thoroughly under cold running water, drain again and pat dry with paper towels.
If you plan to cook the beans yourself, follow the initial soaking directions for beans, and then cook them until tender.
One half cup of dry uncooked beans yields approximately 14/4 cups cooked.
In a large bowl, combine the chick peas, red kidney beans and white kidney beans, the chopped onion or scallions, garlic, parsley and the chopped green pepper if you plan to use it.
Add the salt, a few grindings of pepper and the wine vinegar.
Toss gently with a large spoon.
Pour in the olive oil and toss again.

Recipe Summary

Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2530 Calories from Fat 1077

% Daily Value*

Total Fat 123 g188.6%

Saturated Fat 16.6 g83%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2697.8 mg112.4%

Total Carbohydrates 277 g92.3%

Dietary Fiber 75.1 g300.2%

Sugars 32.4 g

Protein 92 g184.8%

Vitamin A 58.9% Vitamin C 211%

Calcium 54.5% Iron 165.8%

*Based on a 2000 Calorie diet

Three Bean Salad Recipe