Sunday, February 08, 2015

3 Bean Salad

3 Bean Salad
Somehow, I managed to hit just the right sweet and sour notes in this salad. The trick is to assemble all the ingredients, mix them all up and refrigerate for at least 2 hours or preferably overnight. This releases the sweetness from the dried cranberries and the minty flavours to soak into the beans. The only cooking required is to steam the whole red lentils, chickpeas and red beans but I was fortunate enough to avail of a package of Melissa's steamed lentils and packages of chickpeas and red beans that were soaking in water and sea salt. Any combination of beans would work in this recipe.

1 (8 oz.) cup whole red lentils, steamed
1 (8 oz.) cup chickpeas, drained
1 (8 oz.) cup red beans, drained
1/2 cup dried cranberries or cherries or raisins
2 stalks green onions, diced
1 serrano pepper, diced
2 medium tomatoes, diced
2 handfuls mint, diced
1/4 cup olive oil
1/8 cup cider vinegar
1 serrano pepper, sliced (for garnish)
salt & pepper to taste

  1. Whip together oil, vinegar, salt and pepper and set aside.
  2. Mix remaining ingredients except sliced peppers.
  3. Add oil & vinegar dressing.
  4. Refrigerate overnight & garnish with sliced peppers before serving.

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