Ultimate triple bean salad
The ultimate triple bean salad is made with garbanzo beans (chickpeas), kidney beans and black beans. Loaded with protein, this salad is the perfect side or the perfect lunch. It will keep you feeling full and give you sustained energy for the day and the best part is I make a nice big batch and it will keep fresh for up to 4 days in the fridge. The dish is also high in vitamins, minerals, healthy fats, and fiber. Eating meat every meal of the day is quite acidifying to the body, hard to digest, along with the antibiotics and hormones in non organic meats, so this is an excellent vegetarian option instead of your processed meat sandwich for lunch or your meat and potatoes for dinner. I promise you it won't disappoint!
Ingredients:
Salad:
1/2 cup kidney beans
1 cup garbanzo beans (chickpeas)
1 cup black beans
10 baby tomatoes, halved
3 celery sticks chopped
1/4 cup onions, chopped
2 small orange peppers, chopped
Dressing:
1 cup parsley
1/4 cup sesame seed oil
1/4 cup olive oil
1 tsp garlic powder
Sea salt to taste
Pepper to taste
1/2 cup kidney beans
1 cup garbanzo beans (chickpeas)
1 cup black beans
10 baby tomatoes, halved
3 celery sticks chopped
1/4 cup onions, chopped
2 small orange peppers, chopped
Dressing:
1 cup parsley
1/4 cup sesame seed oil
1/4 cup olive oil
1 tsp garlic powder
Sea salt to taste
Pepper to taste
Steps:
- In a large mixing bowl, combine garbanzo beans (chickpeas), kidney beans and black beans.
- Halve baby tomatoes, chop celery, orange pepper and onion and mix in with the beans.
- In a separate mixing bowl combine parsley, sesame seed oil, olive oil, garlic powder, sea salt and pepper and use a hand held mixer or place all ingredients in a food processor and mix on high speed.
- Once the dressing has been processed pour over salad mixture and mix until it is all coated.
- Garnish with parsley.
- Serve and remaining salad can be placed in a container and stored in fridge for up to 4 days.
