MAKE-AHEAD THREE BEAN SALAD #vegetarian #mealprep

This three bean serving of mixed greens is the ideal make-ahead dish for any mid year BBQ or week by week supper prep thought. Prepared in less than 10 minutes it is snappy and simple to get ready without swearing off any flavor!

My mother used to make three bean serving of mixed greens constantly when I was a child, it was a staple dish in our ice chest throughout the late spring months that we could simply get for a fast lunch when we required it. To me, those are the ideal sort of summer suppers, the ones where you can orchestrate your very own mix of cold treats dependent on whatever you have close by. There are surely a wide range of approaches to make a three bean plate of mixed greens so this simply happens to be mine. I like this blend on the grounds that there is no cooking required and you can stack it up with the same number of veggies as you like, and on the off chance that you are feeling some extra, a sprinkle of goat cheddar goes truly well on top!

You can add the dressing to this plate of mixed greens quickly or spare it for serving, nonetheless, I find including it early enables the beans and vegetables to take on more flavor. Besides, a little disintegrate of goat cheddar or feta cheddar works truly well on top.

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ingredients
salad:

• 14oz can chickpeas
• 14oz can black beans
• 14oz can kidney beans
• 2 tomatoes, seeded and diced
• 1/2 cucumber, seeded and diced
• 1/2 red onion, diced
• 1 yellow bell pepper, diced
• 1/4 cup parsley, minced

dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
1 teaspoon honey
Pinch sea salt
Pinch black pepper

instructions

1. In a large colander, strain and rinse chickpeas, black beans and kidney beans and set aside.
2. In a small bowl or jar, combine dressing ingredients, whisk together until emulsified and set aside.
3. In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
4. Drizzle the salad with the dressing and toss again to ensure everything is well coated.
5. Taste the salad and season with additional sea salt and pepper to taste.
6. Store in an air-tight container in the fridge for up to 5 days.
7. Enjoy!

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