Maggie's Three Bean Salad
Shana and I normally eat grilled foil packets on their own, but I worried that non-vegan folks wouldn't feel full after only eating veggies, so I added the rice and the bean salad. I'd made a three bean salad before, but I couldn't remember what I'd put on it as a dressing. Plus, a google search yields a different recipe at every single hit. This obviously meant I had to make my own recipe. As we were eating, a couple of my minions asked me if various recipes were on my blog (I've been more vocal about that fact that this blog exists), which I found very touching. One of them asked specifically about this salad; I promised her I'd post it. A.M., this post is for you.
1, 15 oz. can black beans
1, 15 oz. can kidney beans
1, 15 oz. can garbanzo beans
1 small red onion, large dice
1 orange or red pepper, large dice
2 T. canola oil
1/2 tsp. toasted sesame oil (optional)
4 T. red wine vinegar
2 T. lime juice
1 T. maple syrup (or other sweetener, like agave)
1/4 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. dried parsley (or use fresh if you have some!)
1. Chop red onion and put in a bowl of cold water for at least 10 minutes while you prep the other ingredients.
2. Rinse and drain beans. Put in a large bowl with the pepper.
3. Mix all remaining ingredients in a large jar with a tight-fitting lid (or whisk well in a bowl).
4. Add onions and dressing to the bowl, stir well to combine.
5. Refrigerate until ready to serve.
- Like most three bean salads, this one is made with flavors/textures I love, which means it is infinitely modifiable based on your own preferences or pantry ingredients. Change things up!
- Also like most three bean salads, this one gets better as it sits. I highly recommend making it at least 4 hours before you plan to serve it, but a day before would be even better! Because this one doesn't have green beans (a common ingredient), it'll keep well for multiple days in a closed container in the fridge without getting soggy.
- Despite the 4 T. of vinegar, this dressing does not have a strong vinegar bite to it. You're welcome to add more if you like.
- I'd strongly recommend some fresh parsley (or cilantro or basil or ...), but if you use it, chop it very finely.