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Homemade Three Bean Salad photo

Three Bean Salad

This Three Bean Salad is a vibrant, nutritious delight! Packed with protein and flavor, it's perfect for any meal or gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 3 cups cooked wild rice blend fully cooled
  • 1 14-ounce can kidney beans rinsed and drained
  • 1 14-ounce can garbanzo beans rinsed and drained
  • 1 14-ounce can black beans rinsed and drained
  • 1 red bell pepper diced
  • 1-2 jalapeños diced, adjust to taste
  • 1/2 red onion diced
  • 1/2 cup freshly chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave for a vegan option
  • 2 limes zest and juice
  • 1 teaspoon kosher salt

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener
  • Whisk

Method
 

Preparation Steps:
  1. Start by cooking your wild rice blend according to the package instructions. Once it's cooked, allow it to cool completely.
  2. Open the cans of kidney beans, garbanzo beans, and black beans. Rinse each under cold water in a colander to remove excess sodium and any canning liquid. Drain well.
  3. While your rice is cooling, dice the red bell pepper, jalapeños, and red onion. Adjust the jalapeño quantity to your spice tolerance.
  4. In a large mixing bowl, combine the cooled wild rice, drained beans, chopped bell pepper, jalapeños, red onion, and cilantro. Toss gently to combine.
  5. In a small bowl, whisk together the olive oil, honey (or agave), lime zest, lime juice, and kosher salt until well combined.
  6. Pour the dressing over the salad mixture and toss everything together until evenly coated. Taste and adjust seasoning if necessary.
  7. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For best results, store the dressing separately until just before serving.
  • This salad can be made a day in advance for better flavor.