Lunch
Mike's Zesty Three Bean Salad
A colorful three-bean salad with roasted peppers, red onion, cilantro, and a bright, spicy vinaigrette. Make it ahead and let the flavors mingle for an easy cookout or meal-prep side. Adapted from Chili Pepper Madness.
What you’ll need
Ingredients
- 1 can (15 ounces) light red kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1 green bell pepper
- 1 red bell pepper
- 1 small red onion, chopped (about 1 cup)
- 3 garlic cloves, minced
- 1/2 cup cilantro, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy chili flakes, optional
- 1 teaspoon hot sauce, or to taste
- Salt and black pepper, to taste
Step by step
Instructions
- 1
Place the rinsed kidney beans, black beans, and garbanzo beans in a large bowl.
- 2
If roasting the peppers, cut them into quarters and remove the stems, seeds, and cores. Set them on a lightly oiled baking sheet and broil for about 20 minutes, until the skins are blistered and charred. Let them cool, peel away the skins, chop the peppers, and add them to the beans.
- 3
For the quicker fresh-pepper version, remove the stems, seeds, and cores, chop the peppers, and add them directly to the bowl.
- 4
Add the red onion, garlic, and cilantro, then gently stir the vegetables and beans together.
- 5
In a small bowl, combine the olive oil, red wine vinegar, lemon juice, chili flakes, hot sauce, salt, and black pepper. Pour the vinaigrette over the bean mixture and toss until evenly coated.
- 6
Cover the salad and refrigerate it for at least 1 hour before serving. If time allows, let it chill longer so the flavors can blend even more.