Tristen Webb We’re diving into a hearty and nutritious three-bean medley featuring chickpeas, a delicious dish that’s both satisfying and simple to prepare. Packed with protein and fiber, this versatile recipe makes the perfect side dish or a light main course.
Ingredients:
Serves 4-6
- (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can wax or green beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 chopped bell pepper, washed
- ½ onion, chopped
- ½ cup vinegar (white or red vinegar)
- 3 Tablespoons oil (vegetable or olive)
- ¼ teaspoon pepper
- ¼ teaspoon salt
Instructions:
- Wash hands with soap and warm water.
- Put canned beans in a colander and rinse thoroughly.
- In a medium bowl, mix the chickpeas, wax or green beans, kidney beans, bell pepper, and onion.
- In a separate bowl, mix vinegar, oil, and pepper.
- Pour the liquid mixture over the beans and toss together.
- Serve immediately or chill overnight for even better flavor.
- Refrigerate leftovers.