Black beans, garbanzo beans, and white beans make up this salad that's perfect as a side dish, dip, or topping.
I don't know about you but I'm feeling 22 I really like Mexican
I also wanted to post this recipe yesterday, but on Sunday night at 9:50 {just 10 minutes shy of my bedtime} my hot water heater started making this very strange noise.
Being the overly-dramatic cautious person that I am, I naturally thought I was going to blow up.
[Tweet "Black, garbanzo + white beans make up this tasty #vegan salad perfect as a side, dip, or topping"]
As I was going over the top 5 things I would grab at that moment to escape my apartment with, I decided to go look at the hot water heater.
Lo and behold that very strange noise was water leaking from the bottom of my 50 gallon hot water heater.
I'm not talking about a small leak, I'm talking about pouring.
It was like a really hot river gushing out of the bottom of the thing.
Luckily {I guess?}, my hot water heater is in a closet/pantry in my kitchen which has linoleum floors. The rest of my little apartment is carpet.
Once I realized I probably wasn't going to explode, I grabbed all my towels and threw them on the floor to help absorb the very hot water and picked up anything I really cared about that would get ruined.
Then I called the people I live under to inform them that my apartment was currently being flooded by a sea of hot water. Probably one of the most unwanted phone calls to receive on a Sunday night {or ever}.
We turned off the water for the whole house to stop the water from continuing to flow into the water heater. And after about 2 hours and over 40 trips filling up a small ice chest & draining it in my sink we had drained all the water from the tank. I'm pretty sure we also used at least 30 towels {seriously, not an exaggeration}.
Long story short {ha!}, I was without water on Monday and now have a new hot water heater...yay
Without water, you can't really do much in your kitchen, so no recipe yesterday.
But here it is today.
It is so quick & easy and is a great side dish. It's Mexican inspired but certainly doesn't have to be served with Mexican food.
I served this to my cousins over Memorial Day with some sautéed chicken {seasoned with cumin & chili powder} and some roasted veggies {my go-to easy veggie preparation}.
Today, I ate it for lunch.
It keeps well in the refrigerator and is a really good topping for scrambled eggs. Or try it as an appetizer/dip with some tortilla chips. Or try it on your salad. Or just eat straight from the bowl; that's my preferred method
Mexican Three Bean Salad
Ingredients
- 15 oz can black beans rinsed & well-drained
- 15 oz can chickpeas rinsed & well-drained
- 15 oz can white beans rinsed & well-drained
- 2 bell peppers diced, any color
- 1 clove garlic minced, optional
- 1 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup cilantro chopped
- ½ cup queso fresco crumbled, optional
Instructions
- In a large plastic or glass bowl, stir together all ingredients except cheese, if using.
- Cover and refrigerate for at least 30 minutes.
- Fold in cheese right before serving, if using.
- Keeps tightly covered in the refrigerator for up to 5 days
Notes
[showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
*
[/showhide]
Meme
Pin for later:
Leave a Reply