Come and get this wonderful recipe for three bean salad! Take advantage of the nutritious benefits of beans with this simple dish. Perfect for any summertime meal! Whip it up in a matter of moments to enjoy. Naturally low fat, gluten-free and dairy free. The only thing we never sacrifice around here is flavor.
Are you a fan of easy peasy recipes? If health is your game, but you don’t like to spend hours slaving away in the kitchen you are in the right place! This delicious three bean salad comes together in a jiffy. Whether it’s for a picnic, a bbq or a simple lunch I’ve got you covered. Let’s boogie on into the kitchen and whip this one up!
EAT YOUR WAY FIT
As a busy health conscious babe it’s important to pay attention to an important ritual. Packing a nutritious lunch to take to work is crucial. This way no matter what heads our way we are prepared! Deadlines and last minute meetings? No problem. Lunch is covered so we can concentrate on kicking some major booty at work.
This yummy three bean salad will be just the thing to enjoy on the weekend for a bbq by the pool. But will also be perfect to have on hand during the week to add some savory zest to a salad or grilled chicken/fish. The beans will only take on more of the flavors as it marinates so we can enjoy it for a few days.
Lots of possibilities here!
BENEFITS IN BEANS
Choosing nutrient density foods is essential to meeting your health and fitness goals. You want to get the most possible out of your food choices. I choose whole foods most often, but I also like mix it up by switching up the flavors as often as I can.
My uncle who is a scientist (plus a huge fan of The Bikini Experiment!) eats beans almost every day. He recently introduced me to Dr. Michael Greger from nutritionfacts.org who has shared several great articles on the health benefits of beans.
Easy 3 Bean Salad Recipe
Ingredients
- ¾ cup black Beans
- ¾ cup chick Peas
- ¾ cup pinto Beans
- ¼ cup fresh Parsley
- 3 celery Hearts
- 3 tbsp purple Onion
- ¼ cup extra Virgin Olive Oil
- 2 tbsp rice Vinegar
- pink Himalayan Salt to taste
Instructions
- Open canned beans and rinse beans thoroughly.
- Add to a large bowl and set aside.
- Chop parsley, celery and purple onion. Add to bowl.
- Measure and pour in the extra virgin olive oil and rice vinegar.
- Add salt to taste.
- Allow salad to marinate for 30 mins prior to serving.
Notes
I like to add this three bean salad to greens and some grilled chicken. Easy for lunch and kind of nice for dinner when time is of the essence there too. We all need to steam line where we can. Quick dinners are a big help if you like to go to the gym in the evenings like I do.
