Three Bean Salad

Name: Three Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 3 cups cooked wild rice blend (fully cooled); 1 (14-ounce) can kidney beans (dark or light, rinsed and drained); 1 (14-ounce) garbanzo beans (rinsed and drained); 1 (14-ounce) black beans (rinsed and drained); 1 red bell pepper (diced); 1 -2 jalapenos (diced (if sensistive to spice, remove seeds and membrane and just add 1)); ½ red onion (diced); ½ cup freshly chopped cilantro; 2 tablespoons extra virgin olive oil; 1 tablespoon honey (sub agave to make vegan); 2 limes (zest and juice); ½ teaspoon kosher salt

Three bean salad with a fresh Tex-Mex spin! Wild rice, jalapeño, and a zippy honey-lime dressing give it bright flavor. Perfect for a crowd!

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy ⭐ 4.9 (17) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

8 servings

3 cups cooked wild rice blend (fully cooled)
1 (14-ounce) can kidney beans (dark or light, rinsed and drained)
1 (14-ounce) garbanzo beans (rinsed and drained)
1 (14-ounce) black beans (rinsed and drained)
1 red bell pepper (diced)
1 -2 jalapenos (diced (if sensistive to spice, remove seeds and membrane and just add 1))
½ red onion (diced)
½ cup freshly chopped cilantro
2 tablespoons extra virgin olive oil
1 tablespoon honey (sub agave to make vegan)
2 limes (zest and juice)
½ teaspoon kosher salt

Steps

In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.