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Friday, April 1, 2011

Three Bean Salad

I started thinking about this post last week as I sat in the hall waiting on my son to finished his math field day exam and it has been one of those weeks where nothing has gone as planned and my post did not get finished in the usual time frame, like last weekend.  So this time my post will be for a recipe that is a favorite,  easy to assemble, and makes an excellent accompanying salad to just about any meal. This is based on the family recipe but of course this variation has my own touch.  This is also the easiest salad to prepare in advance for a picnic or BBQ...maybe the warm weather will start in West Virginia and I can fire up the grill. 

Three Bean Salad

1 can (15 oz.) Chickpeas, drained
1 can (15 oz.) Dark Red Kidney Beans, drained
1 can (15 oz.) Black Beans, drained
Bunch of Fresh Cilantro, chopped
1 Cucumber. diced
1 cup Carrots (diced, sliced, shredded, or julienned)
1 can (15 oz.) Whole Black Olives, drained or Green Olives of same quantity
2 Roma tomatoes, diced
1 small Red Onion
1 Red bell pepper, diced
1 tbsp. dried basil
1/2  tsp. black pepper or to taste
Salt to taste
Italian Dressing

Mix all ingredients in bowl with enough dressing to evenly coat beans and vegetables.  Chill. Add additional dressing if needed.

Hopefully, over the course of the next week, I can get back on schedule with my blog.  I am working on a few new things for the gluten free Pakistani/Indian food lovers that I think will delight you. 


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