This is a super easy and quick recipe with a lot of potential. I’ve made lettuce wraps, whole wheat burritos, cheesy bean quesadillas, served it with brown rice, with pasta, and as an appetizer or snack with corn tortilla chips. Bottom line – it is great to make it at the beginning of the week so you have a great base for any meal during your hectic week. Beans are cheap, healthy, and a great item to keep stored in your pantry. Plus they are a great PLANT BASED, lean protein source. Want a shortcut? “Brad’s Organic” even sells pre-mixed canned beans that are a great way a smaller portion of this salad. All you’d need would be 1 can, and condiments to taste!
1 can black beans
1 can white beans
1 can kidney beans
1 small white onion, chopped
1/2 cup red cabbage, finely chopped
1 tbsp. apple cider vinegar, you can use regular vinegar too or experiment with balsamic
2 tbsp. extra virgin olive oil
1 tsp dill
2 tbsp. fresh parsley, washed and chopped
salt & pepper, to taste
1 tsp lemon juice, optional
1. First drain and wash the canned beans. Place in a large mixing bowl or topperware.
2. Chop the onion, cabbage, and fresh herbs. Add to the mixing bowl.
3. Now add the olive oil & vinegar. Finally season with salt and pepper.
4. Serve with multigrain crackers, lettuce to create wraps, tortilla chips, etc!
NOTE: if desired add a can of chickpeas and drizzle with more olive oil. You can also use any other bean type you like. Use what you have available!