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Epicurious

Three Bean Salad

This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette. You can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

Cooks' Note

Serves 8
Prep Time: 10 min.
Total time: 15 min.

Ingredients

Salad:

1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp. finely chopped fresh cilantro

Dressing:

3 tbsp. GOYA® Red Wine Vinegar
2 packets GOYA® salad and vegetable seasoning
1 tbsp. GOYA® Lemon Juice
1/2 cup GOYA® Extra Virgin Olive Oil

Preparation

  1. Step 1

    1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.

    Step 2

    2. In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely

GOYA®
TagsSaladSalad DressingBean and LegumeVegetableCucumberBell PepperSideStarterNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessNo-CookSummerSpringSponsor
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