"This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15.5-ounce) can garbanzo beans, drained
1 (15.5-ounce) can kidney beans, drained
1 (15.5-ounce) can black beans, drained and rinsed
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon salt
How to Make It
Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.
This recipe has been a family favorite for 9 years now. My young children get excited when they find out I'm making it and always ask for seconds. This salad is refreshing, filling and tasty. It is also quick and easy to make. I would give it ten stars if I could.
Triple Bean Salad
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