Three Bean Salad

Three Bean Salad


115 ounce can kidney beans, drained and rinsed

115 ounce can pinto beans, drained and rinsed

115 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

11/2 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.