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 :).
Enjoy!
Tangy Three Beans Salad
Ingredients
- 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
- Salt
- Pepper
Instructions
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In a big bowl add the chickpeas, black beans, red beans, corn, shallots, garlic, lemon juice, chili, olive oil and some salt and pepper.
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Mix all ingredients well and let rest for 5 minutes in the fridge while you cut and dice all the remaining ingredients.
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Add the tomatoes, cucumber, avocado coriander and feta cheese. Mix thoroughly.
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Season to taste with salt and pepper
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Serve and top with a couple a croutons.
Recipe Notes
You can also top the salad with some crunchy bacon bits.