This three bean salad takes on a twist with lime vinaigrette and cilantro. Bell peppers and red onions add fresh crunch to the black, pinto and navy beans.
1–15 ounce can kidney beans, drained and rinsed
1–15 ounce can pinto beans, drained and rinsed
1–15 ounce can navy beans, drained and rinsed
1/4 cup finely diced red onions
1 red bell pepper, diced
2 handfuls cilantro, roughly chopped
2 tablespoons minced chives
2 tablespoons olive oil
Juice of 1 lime
1–1/2 teaspoons kosher salt
1/2 teaspoon black pepper
In a large bowl, combine the kidney beans, pinto beans, navy beans, onions, bell peppers, cilantro, chives, salt and pepper.
Three Bean Quesadillas
Fold 1 cup bean salad into a 1/4 cup shredded Mexican blend cheese. Place a 6-inch tortilla in a skillet over medium heat. Add the bean-cheese mixture and top with another tortilla. Heat until golden brown on both sides. Serve it with salsa.
Quick Three Bean Chili
Heat 1 tablespoon olive oil in a large saucepan over medium heat and sauté 2 cups bean salad for 2 minutes. Add 1 15-ounce can crushed fire-roasted tomatoes, 1 cup water, 1 teaspoon cumin and 1/2 teaspoon chili powder. Bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened.
Three Bean Grain Salad
Fold 1 cup bean salad into 1-1/2 cups cooked grains. Quinoa, barley, brown rice and farro are good options. Stir in chopped fresh cilantro.