Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the black beans, kidney beans, chickpeas, red bell pepper, red onion, jalapeno pepper, and cilantro.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, ground cumin, chili powder, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled
Serving size:
6-8 servings
Nutritional information:
Calories: 210
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 26g
Dietary Fiber: 7g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- You can use any type of beans you prefer or have on hand.
- If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you don't have fresh cilantro, you can use parsley or basil instead.
Variations:
- Add diced avocado for a creamy texture.
- Add corn kernels for extra sweetness.
- Add diced tomatoes for a fresh burst of flavor.
- Add chopped green onions for a mild onion flavor.
Tips and tricks:
- Make sure to drain and rinse the beans well to remove excess salt and starch.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
- Make the salad ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is meant to be served cold and doesn't need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro leaves.
Garnishes:
Extra cilantro leaves
Pairings:
This salad pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add a little more olive oil or vinegar to the dressing.
- If the salad is too spicy, reduce the amount of jalapeno pepper or add a little more honey to the dressing.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store the salad in the refrigerator at all times.
- Discard any leftover salad that has been sitting at room temperature for more than 2 hours.
Food history:
Bean salads have been a popular dish for centuries, with variations found in many cultures around the world. This particular recipe is a modern take on the classic three bean salad.
Flavor profiles:
This salad has a spicy and tangy flavor, with a mixture of sweet and savory notes.
Serving suggestions:
Serve this salad as a side dish or as a main course for a vegetarian meal.
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