ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three Bean Salad

Prep time 10 mins
Cook time 15 mins
Yield 8 Servings
Beans are a great source of protein and fiber and have been shown to reduce cholesterol. Combining the great tastes of Red Kidney Beans, Chick Peas and GOYA® Blackeyed Peas, along with fresh herbs and GOYA Extra Virgin Olive Oil will create a side dish that will impress your family and contribute to their health-conscious diet.


  • 1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
  • 1 can (15.5 oz.) GOYA Chick Peas, drained and rinsed
  • 1 can (15.5 oz.) GOYA Red Kidney Beans, drained and rinsed
  • 1 medium cucumber, peeled, seeded and chopped (2 cups)
  • 1 red bell pepper, seeded and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons GOYA Red Wine Vinegar
  • 2 packets GOYA Salad and Vegetable Seasoning
  • 1 tablespoon GOYA Lemon Juice
  • 1/2 cup GOYA Extra Virgin Olive Oil

How to Make It

  1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.


  3. In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.