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Three Bean Salad Recipe: A Nutritious and Flavorful Delight

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Calories:
Ingredients Equipment Method

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

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

Method
 

  1. Drain and rinse the chickpeas, black beans, and red beans.
  2. Steam asparagus for 3-4minutes.  Remove from heat and put in ice bath.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  4. 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.
  5. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.