This is a super easy Three Bean Salad Recipe. In it, canned kidney beans, black beans, and cannellini beans unite in a tangy, garlic, and ginger balsamic vinaigrette.
Ingredients
- 1 tsp ginger approx. 3 cloves
- 1 1/2 tsp garlic approx. 1/2 inch chunk of fresh ginger
- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 3 tbsp. lemon juice (approx. 1/2-1 lemon
- 1/4 tap salt
- 1 avocado
- 1 carrot
- 1 cucumber
- About 7-8 grape tomatoes
- 1 cup black beans
- 1 cup kidney
- 1 cup cannellini
- 1/2 onion
- 2 cups Kale
- 2 tbsp. chopped parsley
Instructions
- Peel the ginger and garlic. Then, grate both into a bowl.
- Into the bowl, add in the balsamic vinaigrette, lemon juice, olive oil, and salt, and mix well until all ingredients are well incorporated. Then set it aside.
- Prep the beans and veggies. First open all the cans of beans and pour out all the liquid. Then, place the canned beans in a strainer or colander and run this under cold tap water to rinse off the beans. Then place required quantities of the beans in a large bowl.
- Chop up the onion and add it to the bowl with the beans.
- Also slice the tomatoes in half and add them to the bowl too.
- Grate the carrots, slice the cucumber, peel and chop the avocado, tear the kale, chop the parsley, and add all to the large bowl.
- Then, stir the vinaigrette one more time and add it to the salad. Toss well so vinaigrette is distributed throughout and enjoy.
Notes
*I used fresh ginger and garlic, but you can use the garlic and ginger that is sold in glass jars in the produce section of stores instead. They are usually peeled and sometimes minced.
**If using kale, make sure to remove the tough, thick middle vein on kale leaves.
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 38g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 251mg | Sodium: 105mg | Fiber: 13g | Sugar: 5g
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