Three Bean Salad

This hearty and healthy three-bean salad recipe combines a medley of beans with crunchy fresh veggies, and a bright, lemony vinaigrette. Stick with Goya’s choice of beans, or mix and match with your family's favorites. Whichever you choose, you can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

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Servings

Ingredients

Salad

1 can (15.5 oz.) GOYA Blackeye Peas, drained and rinsed
1 can (15.5 oz.) GOYA Chick Peas, or GOYA® Low-Sodium Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA Red Kidney Beans, or GOYA® Low-Sodium 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 tbsp. finely chopped fresh cilantro

Dressing

3 tbsp. GOYA Red Wine Vinegar
2 packets GOYA Salad and Vegetable Seasoning
1 tbsp. GOYA Lemon Juice
½ cup GOYA Extra Virgin Olive Oil

Instructions

In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

Notes