Since I don’t do meat, the majority of my protein comes from beans and fish. I sometimes feel like the Bubba Gump of beans. I make bean soups, bean stews, bean dips, bean salads…
This three bean salad is by far one of the easiest things that I make on a regular basis. It has so few ingredients and it comes together in less than 5 minutes. I love making this for a quick lunch after I get back from the gym and I’m looking to pack in the protein. Did I mention that it’s delicious?
Here are the ingredients: garbanzo beans, kidney beans, black beans, green pepper, onion, lemon, oil and vinegar.
First, chop about 1 cup of green peppers (about 1/2 of a large one).
We’re also going to chop a 1/2 cup of onions (again, about 1/2 of a small onion).
Now put the green peppers and onions into a large bowl.
Next, we’re going to drain and rinse our beans. You just want to give them a slight rinse to get rid of a little bit of sodium, but you don’t want to get rid of all of the juices.
I think I might decorate my next house in those colors. They’re so earthy and warm. Ok, now add your slightly rinsed beans into your bowl. Once they’re in there, we’re going to add 3 tablespoons of vinegar.
Now, add 2 tablespoons of olive oil.
Next, add in a little bit less than a tablespoon of lemon juice.
Finally, add in salt and pepper to your own tastes.
Give it a nice mix and viola!
If you have the time (and the patience), go ahead and refrigerate your bean salad for about 30 minutes so that the flavors have a chance to meld. This is also one of those things that is even better the next day.
Now if you’ll excuse me, this salad is calling my name.