Standard fare in the past has been PB&J sandwiches, chips, cookies, maybe some fruit. I've been trying to expand the variety of food I've been eating, and incorporate more vegetables into my diet, so when I saw this Marinated Three Bean Salad, I knew I had to give it a try.
I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand. I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures. It gets better as it sits, and though it suggests four hours, I thought it was even better the next day.
Thanks so much to Ellen from Family Around the Table for hosting, and to all the other #FestiveFoodies. I'll definitely be stepping up my game when it comes to packing picnic lunches this year because of all their great recipes!
I only made a few small changes. I used low sodium black beans, and I had heirloom mini tomatoes on hand. I rarely have fresh herbs, but made a point to go out and buy as many as I could find for this. I loved all the colors and textures. It gets better as it sits, and though it suggests four hours, I thought it was even better the next day.
Thanks so much to Ellen from Family Around the Table for hosting, and to all the other #FestiveFoodies. I'll definitely be stepping up my game when it comes to packing picnic lunches this year because of all their great recipes!
Marinated Three Bean Salad
Ingredients
- 15 1/2oz can great northern beans, rinsed and drained
- 15oz can chickpeas, rinsed and drained
- 15oz can black beans, rinsed and drained, I used low sodium
- 1 medium tomato, I used heirloom cherry tomatoes, quartered
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/3 cup sweet red, yellow and orange bell pepper
- 1/3 cup water
- 3 Tablespoons minced fresh basil
- 2 Tablespoons minced fresh parsley
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 1/2 teaspoons minced fresh oregano or 1/2t dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Instructions
- In a large bowl, combine the beans, tomato, onion, celery, and peppers.
- In a small bowl, whisk the remaining ingredients; gently stir into bean mixture.
- Cover and refrigerate for 4 hours, stirring occasionally.
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This is not only great for a picnic but any summer gathering. Plus, it's so easy!
ReplyDeleteSo easy! Can't believe I've never made it before now!
DeleteI love the flavors you used in this salad. Bean salads are one of my favorites.
ReplyDeleteThis was my first time making it, definitely won't be my last! Loved all the different flavors and textures.
DeleteSo much flavor in one little salad...what's not to love???
ReplyDeleteThis is one of my favorites kinds of picnic salads. I can't wait to try this.
ReplyDeleteAnd I loved that you can make it the day before and it just gets better!
DeleteSo colorful too!
ReplyDeleteI love this salad! It's perfect for a summer barbecues!
ReplyDeleteI love beans, but never think to make bean salads. I am going to have to put this on the menu at one of our cookouts this summer!
ReplyDeleteAbout to assemble this for dinner tonight. Instructions mention onion, but ingredients list does not. Usually have onions in the kitchen but not today unfortunately. Still looking forward to trying this!
ReplyDeleteThank you so much for bringing this to my attention! I updated the recipe card with the onion.
Delete