When it comes to protein beans are in the top five super foods, and I’m taking the humble bean to another level with this Spicy Sweet Three Bean Salad Recipe that’s so delicious you will be making it over and over again.
The combination of the warm cayenne pepper and earthiness of the beans with the freshness of the pepper and celery, really takes this Spicy Sweet Three Bean Salad Recipe to a whole new level of flavours, enhanced even more by the lime juice crating complex and rich flavours making this salad worthy of centre stage.
Yet this dish is so easy to make, so versatile and so inexpensive that is really a dish not only for Summer but for all year round, even for those cold winter days.
WHY YOU SHOULD MAKE THIS THREE BEAN SALAD
From the health point of view beans not only are the most inexpensive source of protein, but they have complex carbs, fibre, a lot of nutrients, antioxidants, vitamins and minerals, basically beans are a cheap and incredibly accessible super food, no doubt!
Putting the health benefits aside, this salad is incredibly delicious and super easy to make, making it a great option as a main course, side dish or appetiser.
In my household this is a very popular salad and when I make it for any of my catering bookings people really love it and always ask for it when they come back, sometimes even surprising me because is such a homey dish.
The combination of the warm cayenne pepper and earthiness of the beans with the freshness of the pepper and celery, really takes this Spicy Sweet Three Bean Salad Recipe to a whole new level of flavours, enhanced even more by the lime juice crating complex and rich flavours making this salad worthy of centre stage.
- 750 gr Mixed beans I used Cannellini, Kidney and Borlotti
- 1 stalk Celery
- 4 tbsp Fresh Coriander or Parsley I used Coriander
- 2 tbsp American Mustard
- 5 tbsp Extra virgin olive oil
- 1/2 Red pepper
- Salt & black pepper to taste
- 1 tsp Cayenne pepper
- 1 Lime (juice only)
- 2 tbsp Honey or Agave
- A few leafs of Baby Gem Lettuce for serving
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Chop the celery stalk in small very fine pieces
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In a bowl mix the beans with all the ingredients except the lime juice
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Mix everything very well so all the flavours start to develop together
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Season with salt and black pepper to taste. Once you're happy with all the flavours, add the juice of 1 lime and mix again well
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Leave to rest for a minimum of 30 minutes in the fridge, or better overnight covered with some plastic or in a air tight container.
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Once the salad has rested for a minimum of 30 minutes serve 1 Tbsp of the mix to every baby gem cup and place in a serving plate or cake stand like I did for a delicious and easy appetizer
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You can also serve the salad on a serving plate for everyone to dig in and serve themselves.
- I use can or tinned beans I feel they work better, are quicker to use and keep very well.
I love beans, in Venezuela we eat a lot of them in soups like in my Venezuelan Black Bean Soup, salads or with rice, so when I found this Three Bean Salad Recipe I new it was a keeper. Of course I twicked it over the years to make it my own with the flavour combinations I like and really never thought of putting in the blog until an acquaintance of mine tried a few days ago and loved it so much that I decided to share it with you all. Of course we wanted the recipe so I guess he’ll have it now! 🙂
For this recipe I use canned or tinned beans, they are quicker to use and keep their shape and taste very well. I don’t really have the time to cook 3 types of beans separately for one single dish, and why would you want to do that if you’re using it for a salad? Can or tinned beans are perfectly fine.
I hope you enjoy making this recipe, if you do, come back rated and leave your comments, I always like to know what you guys think of the recipes.
I’ll see you next weeK with another delicious recipe.
HAPPY COOKING 🙂
