3-Bean Salad

DIET: YIELD: ACTIVE TIME: TOTAL TIME:
nut free, soy free, gluten free 4-6 servings 15 minutes 15 minutes

Google “3-bean salad”, and you’ll find that the typical recipe calls for canned green beans. I don’t know about you, but the feeling of a long, cold, rubbery bean inside my mouth is pretty damn unsettling. That’s why we’re replacing that crap with something a lot more sensible: the black bean. Better texture, more sensible shape, and not a gut-wrenching, sickly green. Okay? Okay.

FEATURED INGREDIENT: KIDNEY BEANS
By now, you figured out that beans = protein. It’s okay to be excited about that, but guess what? Kidney beans are also jam-packed with magnesium, potassium, vitamin K, and iron, and they’re a great source of carbohydrates with a low glycemic index. Not a fan of beans? Suck it up, and add kidney beans to your soups and salads, or throw on top of rice with spices for a quick, nutritious meal.
NOTES:
Nobody to share this with? It’s cool, this salad does really well in the fridge for a few days. It’s also great to take to work. It’s filling and you don’t have to heat it up. Win-win.

INGREDIENTS:
15 oz can black beans
15 oz can garbanzo beans
15 oz can kidney beans
1/2 cup parsley or cilantro
1/2 cup white onion, small dice
1 lemon, juiced
1-2 cloves garlic, crushed
1/2 tsp cumin
pinch red pepper flakes (optional)
salt and pepper to taste
DIRECTIONS:
Rinse all beans in cold water with either a colander or mesh strainer and set aside to drain.
Prep all ingredients and combine with beans in a large bowl.
…That’s it.