Three Bean Salad
Aug 04, 2024 03:02 AM
This Three Bean Salad has layers of multi-dimensional grains, textural beans, crunchy veggies and extra vibrant colors—not to mention the zippy honey-lime dressing. Put this easy recipe on your summertime menu ASAP!
Why You’ll Love This Easy Three Bean Salad Recipe
The Perfect Summer Salad Recipe. This three bean salad is an approachable yet sophisticated side for any summer soirees and upcoming tailgates. These aren’t just any old rice and beans—these are sassy rice and beans with jalapeños, cilantro, and honey-lime dressing.
An All-Day Kind of Recipe. It’s not just for backyard barbecues! Enjoy this three bean salad alongside an Avocado Chicken Burger at dinner or warmed with an egg on top for lunch (so good). I’ll even admit that I’ve reached for this three bean salad cold out of the refrigerator before bedtime.
Gets Better and Better. Like a fine wine (and Dolly Parton), this salad gets better with age. A day or two in the refrigerator and the flavors really come together. No disappointing leftovers here!
Ingredients:
- 3 cups cooked wild rice blend fully cooled
- 1 can kidney beans (14 ounces) dark or light, rinsed and drained
- 1 can garbanzo beans (14 ounces) rinsed and drained
- 1 can black beans (14 ounces) rinsed and drained
- 1 red bell pepper diced
- 1-2 jalapenos diced (if sensistive to spice, remove seeds and membrane and just add 1)
- ½ red onion diced
- ½ cup freshly chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey sub agave to make vegan
- 2 limes zest and juice
- ½ teaspoon kosher salt
Prep Time:
20 minutes
Total Time:
20 minutes
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