THREE BEAN SALAD
 
 
Serves: 4 - 6
Ingredients
  • ¼ cup dried chickpeas (garbanzo beans)
  • ¼ cup dried kidney beans
  • ¼ cup dried black-eyed peas
  • ¼ cup sprouts
  • ⅛ cup peppers, finely chopped
  • ⅛ cup onions, finely chopped
  • ¼ cup cucumber, finely chopped
  • 1 tomato, de-seeded and finely chopped
  • FOR THE DRESSING:
  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp lime juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chopped parsley
  • ½ tsp freshly ground black pepper
  • Salt, to taste
Method
  1. If using dried : soak the chickpeas, kidney beans and black-eyed peas in separate bowls covered with plenty of water and leave for several hours, preferably overnight.
  2. Cook the beans in a large pot of water until tender (cooking times for each tend to vary, so cook separately if possible). Alternatively, you could use a pressure cooker for this. So much easier too. Wash the beans under running water to cool them down.
  3. Place all the ingredients for the dressing in a jar and shake/stir to mix. Add the cooled beans along with the onions, peppers, tomatoes, cucumber, and sprouts to a large bowl and pour over ¾ th of the dressing and toss through. Taste and add in the rest if needed. Serve right away, or refrigerate and serve cold.
Notes
* Keeps well for up to 7 days in the refrigerator.
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/three-bean-salad/