MyPlate Quick Mixed Bean Salad
- About this Recipe
Heart-Healthy Salad is Nutritious and Delicious!
This luscious three bean salad recipe combines GOYA® Low Sodium Red Kidney Beans, GOYA® Low Sodium Chick Peas, and GOYA® Low Sodium Black Beans with crunchy fresh veggies, and a bright, lemony vinaigrette. Stick with our choice of beans, or mix and match with your family's favorites. Whichever you choose, you can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!
Ingredients
Salad:
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Low Sodium Chick Peas, drained and rinsed
1 can (15.5 oz.)
GOYA® Low Sodium Red Kidney Beans, drained and rinsed
1
medium cucumber, peeled, seeded and chopped (2 cups)
1
red bell pepper, seeded and finely chopped (about 1 cup)
2 tbsp.
finely chopped fresh cilantro
Dressing:
3 tbsp.
GOYA® Red Wine Vinegar
2 packets
1 tbsp.
GOYA® Lemon Juice
½ cup
GOYA® Extra Virgin Olive Oil
Directions
Step 1
In large serving bowl, mix together black peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
Step 2
In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
Include beans and peas.
Because of their high nutrient content, consuming beans and peas is recommended for everyone, vegetarians and non-vegetarians alike. Enjoy some vegetarian chili, three bean salad or split pea soup.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20 MyPlate Spring Summer Summer GrillingRecipe Reviews
Kate Swenson Heinz
Very easy to make. Nice bright flavor. I am really enjoying this salad. ty