Three Bean Salad

3 bean salad

This salad is totally filling and can be eaten for lunch or dinner.  You can also put this mixture into a collard wrap or sprouted tortilla wrap!

Total Time: 30 minutes

Yield: 3-4 servings

      • 4 cups combination of chickpeas, kidney beans and black beans (rinse and drain first if using canned)
      • 1/2 – 3/4 cup green or red bell pepper, chopped (or combination of both)
      • 1/4 cup celery, finely chopped
      • 1/2 cup green onions (mostly green portion, not as much white), sliced
      • 3 1/2 tablespoons apple cider vinegar
      • 1/2 – 1 tablespoon extra-virgin olive oil ( omit for oil-free version)
      • 1 tablespoon pure maple syrup
      • 1/2 – 1 teaspoon Dijon mustard (use 1 teaspoon for extra ‘kick’)
      • 1/2 – 1/8 teaspoon sea salt
      • freshly ground black pepper to taste
      • 1/2 cup apple, chopped (cored first, peeling optional), and tossed in 1/2 teaspoon lemon juice
      • couple pinches ground cloves
  1. In a large bowl, combine all the ingredients tossing well to fully mix.
  2. Season to taste with extra salt and pepper if desired.
  3. Let sit several hours for the flavors to absorb.

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