Not-So-Classic Three Bean Salad

Three Bean Salad is one of those classic salads served at picnics and family gatherings. The combination of beans makes this a complete protein. And I have added the option of adding cheese to the recipe, which puts a twist on this Great American Calssic.

1 tin (15 oz) lima beans
1 tin (15 oz) kidney beans
I tin (15 oz) garbanzo beans (AKA chickpeas)
1 red onion
1 cup frozen green beans (no need to defrost)
1/2 cup chopped parsley (optional)
1 cup cubed hard cheese (optional)

1/3 cup cider or wine vinegar
1/8 cup balsamic vinegar (just a few spoonfuls)
1/4 cup olive oil
1/3 cup brown sugar
Salt and pepper to taste

Slice the onion very thinly.

Drain and rinse the 3 tins of beans. I have been known to even use baked beans for this recipe and I just rinsed the sauce away and put it in the salad. It works.

Place the three types of tinned beans, the frozen green beans and onion in a salad bowl. Whisk together all the ingredients for the dressing. (I tried making this salad without sugar and then with less sugar – it doesn't work). Pour the dressing over the salad and cover with cling wrap. Place the salad in the refrigerator to marinade for at least two hours (preferably more) before serving. I like to add cheese cubes before serving – this is totally untraditional and maybe even sacrilege but I like the added flavour.

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Welcome to where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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