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A 3 Bean Salad in 5 Minutes

Three Bean Salad Recipe

Today’s my birthday, and I have no time for lunch.

The quickest yummy and filling vegan lunch I know is the three bean salad.


apple cider vinegar
extra virgin olive oil
1-2 scallions
one can of garbanzo beans, drained and washed
one can of black beans, drained and washed
one can of red kidney beans, drained and washed
one can of corn, drained and washed
one bell pepper
fresh parsley or chives (optional)
sea salt and freshly ground pepper


1. I always start with the dressing at the bottom of your big bowl. Scoop one small spoon of honey, and one larger spoon of mustard into your bowl. Mix them with apple cider vinegar. Once your honey, mustard, and vinegar have an even consistence, drizzle in some olive oil as you whisk.

2. Slice the scallions into thin rounds. Dice the bell pepper. And chop the parsley or chives if you want them. Add them to the dressing with all three cans of beans.

3. Season with salt and pepper to taste.

This salad tastes better if you cook the beans yourself, but that would take longer than five minutes.

Also, the longer the salad chills in the fridge, the better it tastes when the flavors marry.

What’s your favorite quick and easy recipe for when you have NO time whatsoever?
Please share with me in the comments below.





Photo by doc(q)man

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