My easy three bean salad recipe has just the right amount of tangy zing, with a mix of colorful beans, roasted peppers, fresh cilantro and more, a great party dish and perfect for BBQs and other parties or gatherings.
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Vinegar Coleslaw:
Zesty Three Bean Salad Recipe
Ingredients
1 15 ounce can light red kidney beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can garbanzo beans, drained and rinsed
1 green bell pepper
1 red bell pepper
1 small red onion chopped (about 1 cup)
3 cloves garlic minced
½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon spicy chili flakes optional
1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
Salt and pepper to taste
Directions
Pour the drained and rinsed beans into a large bowl.
If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. Set oven to broil and broil the peppers in the center of the oven, not too close to the heat source, for 20 minutes, or until the skins char and bubble up. Remove from heat, let them cool and peel them. Discard the skins and chop the peppers. Add them to the mixing bowl.
If you want to use fresh peppers, simply stem, core and chop them. Into the mixing bowl they go.
Mix in the onion, minced garlic, and cilantro.
In a small mixing bowl, whisk together the olive oil, vinegar, lemon juice, chili flakes, hot sauce and a bit of salt and pepper. Pour it into the mixing bowl and mix everything until it is nicely coated.
Chill at least 1 hour before serving. Longer is better for develop more flavor.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!
Why My Three Bean Salad Recipe Is Different (And The Best!)
My three bean recipe is different from most because I incorporate roasted peppers as well as fresh chopped peppers. I also use a couple of secret ingredients to really up that zing factor: spicy chili flakes and hot sauce.
Roasting the peppers adds a depth of flavor that continues to develop as the dish sits and flavors mingle. Chili flakes add a touch of spicy heat that I personally crave, and the hot sauce supports some of that heat as well as enhances the tangy vinegar.
Also, my choice of beans makes this recipe awesome. I am using light red kidney beans (aka frijoles colorados), black beans and garbanzo beans (aka chickpeas) for the recipe.
It’s my favorite three bean salad ever! I’m happy to share the recipe with you.