This delightful dish combines a variety of beans, creating a protein-packed salad that’s not only healthy but also incredibly tasty. Rooted in Southern culinary tradition, this salad is a staple at picnics and barbecues, showcasing the ability of beans to shine in refreshing and savory ways.
Ingredients
Scale:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 cup diced bell peppers (any color)
1/2 cup finely chopped red onion
1/2 cup corn (canned or frozen)
1/4 cup chopped fresh parsley
1 tablespoon fresh cilantro (optional)
1/4 cup olive oil, preferably extra virgin
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the black beans, kidney beans, and chickpeas. Rinse and drain them thoroughly to remove excess sodium.
Add the diced bell peppers, chopped red onion, and corn to the bowl, mixing everything together gently.
In a separate bowl, prepare the dressing by whisking together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
Fold in the chopped parsley and cilantro, if using.
Cover the salad and refrigerate for at least 30 minutes before serving.
