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Mixed Bean Salad brings three cooked beans into one bowl: chickpeas, black beans, and red kidney beans. The combination gives the salad weight without requiring a cooked grain.

Garlic, green onion, cilantro, green chili, and cumin supply the aromatic side, while lemon juice or vinegar provides the acidity that keeps the beans from tasting flat.

Give the salad at least two hours in the refrigerator before serving. That rest is useful because the beans need time to absorb the seasoning fully.

Ingredients

• 1 1/2 cups chickpeas, cooked or canned
• 1 1/2 cups black beans, cooked or canned
• 1 1/2 cups red kidney beans, cooked or canned
• 1–2 teaspoons garlic, minced
• 1–2 tablespoons olive oil
• 2 tablespoons green onions, chopped
• 3 tablespoons fresh cilantro leaves, chopped
• 2 teaspoons fresh green chilies, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 4 tablespoons lemon juice or vinegar

Method

Combine all of the ingredients in a large bowl and mix thoroughly. Cover and refrigerate for at least 2 hours so the beans can absorb the seasoning. Taste again before serving and adjust the salt, pepper, or acidity if needed. Makes 6 servings.