Three Bean Salad

I’ve always enjoyed three bean salads and I was determined to create one with Italian ingredients and great flavor that even my wife, who isn't fond of three bean salad, would enjoy. The creaminess of the cannellini beans contrasts with the sweetness of the roasted bell peppers and the acidity of the balsamic vinegar to give a distinctly Italian flavor to this salad. The other great feature of this salad is that it’s so easy to make and it will last up to a week in the refrigerator. I’ll sometimes add tuna fish to it and take it as a lunch.

Ingredients

1 15oz can Chick Peas

1 15oz can Cannellini (Garbanzo) Beans

1 15oz can Black Eye Peas

½ C Roasted Red Peppers

1 TBS Capers (optional)

1 TBS Fresh Parsley (chopped) *

1 TBS Fresh Basil (chopped) *

2 TBS Extra Virgin Olive Oil

2 TBS Balsamic Vinegar *

1 TBS Lemon Juice

Makes 12 servings

Drain and wash off the chick peas, cannellini beans and black eye peas.

Dice the roasted red peppers into ½ inch squares.

Chop the parsley and basil.

In a large bowl, whisk together the olive oil, vinegar, and the lemon juice. Add all remaining ingredients and toss.

This salad is even better if made the day before and allowed to marinate overnight.

* PRONTO SUBSTITUTES

Parsley and Basil – Substitute 1 teaspoon of dried parsley or basil for the fresh parsley or basil, lets salad marinate at least 1 hour before serving to rehydrate the dried herbs.

Balsamic Vinegar – Substitute red wine vinegar.

To print this recipe, go to Three Bean Salad.