Start the week fresh with this super flavourful, fiber pack, three beans salad, I guarantee you will not regret it. It is super simple to make, usually makes enough to have left overs and easy perfect as a main dish after an indulging weekend. Pair it with some Pita bread chips or make a simple quesadilla and you are good to go, dinner in 20 minutes at most!
I first came across this bean salad through a Tasty recipe. I decided it looked easy enough and should give it a try, I was not disappointed. Ever since I’ve been adding ingredients to make more flavours or textures pop. For me the real perk of this dish is that I know that 20 minutes of preparation one evening will yield 2 very satisfying dinners, along with the fact that being low-carb and high protein makes us feel like we are making all the right choices in life; specially after a weekend of fast foods and over eating :).
Tangy Three Beans Salad
- 1 can Chickpeas/Garbanzo beans rinsed
- 1 can Black beans rinsed
- 1 can Red beans rinsed
- 1 can Sweet corn
- 2 lemons juice
- 1 Fresh Red chili finely chopped (optional, amount to taste and tolerance)
- 1 clove Garlic finely chopped
- 1 medium Shallot onion finely chopped
- 10-12 cherry tomatoes diced
- 1 medium Avocado diced
- 1 cucumber diced
- 50 gr feta cheese diced (optional)
- Coriander large handful finely chopped
- 2 tbsp Good Virgin Olive oil
- Croutons for serving
In a big bowl add the chickpeas, black beans, red beans, corn, shallots, garlic, lemon juice, chili, olive oil and some salt and pepper.
Mix all ingredients well and let rest for 5 minutes in the fridge while you cut and dice all the remaining ingredients.
Add the tomatoes, cucumber, avocado coriander and feta cheese. Mix thoroughly.
Season to taste with salt and pepper
Serve and top with a couple a croutons.
You can also top the salad with some crunchy bacon bits.