Garbanzo-Kidney-Black Bean Salad


•½ cup chopped green onions
•½ cup chopped green bell pepper
•½ cup chopped red bell pepper
•½ cup chopped celery
•1 (15.5 ounce) can garbanzo beans, drained and rinsed
•1 (15.5 ounce) can kidney beans, drained and rinsed
•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
•½ teaspoon salt


1.Combine green onions, green bell pepper, red bell pepper, celery, garbanzo beans, kidney beans and black beans in a medium-sized bowl.

2.Whisk together red wine vinegar, olive oil and lemon juice. Add salt and pepper.

3.Pour over bean mixture and stir to coat. Cover and chill at least 30 minutes to allow flavors to blend.


The one down side of this bean salad is that it really needs to be eaten within 24 hours.  Since I live alone that means I eat some for dinner and some for breakfast.  Then I share the rest which never ceases to win friends and influence people.

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