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Three Bean Salad Recipe: A Nutritious and Flavorful Delight

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Equipment

  • 1 Large Bowl for mixing the salad ingredients.
  • 1 Small bowl for preparing the dressing.
  • 1 Whisk for emulsifying the dressing.
  • 1 Can opener for opening the canned beans.
  • 1 Colander for draining and rinsing the beans.
  • 1 Steamer for cooking the asparagus
  • 1 Knife for chopping the onion and parsley.
  • 1 Chopping board

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can red beans drained and rinsed
  • 1 can whole kernel sweet corn
  • 8 stalks asparagus
  • ½ red onion sliced and quartered
  • ¼ cup parsley chopped
  • 1 cup olive oil
  • 4 tbsp lemon juice
  • 2 clove garlic minced
  • 2 tbsps granulated sugar
  • salt to taste
  • pepper to taste

Instructions

  • Drain and rinse the chickpeas, black beans, and red beans.
  • Steam asparagus for 3-4minutes.  Remove from heat and put in ice bath.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  • In a large bowl, combine the chickpeas, black beans, red beans, chopped onion, and parsley. Pour the dressing over the top and toss to combine.
  • Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.