A tasty Thai three-bean salad with a tangy dressing that's great for a quick and healthy meal. Adding the tangy dressing to the green beans, kidney beans, and chickpeas makes for a great balance of tastes and textures.
Ingredients: 1 cup green beans, blanched and sliced. 1 cup kidney beans, cooked and drained. 1 cup chickpeas, canned and rinsed. 1/2 red bell pepper, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, chopped. 2 tablespoons fresh lime juice. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon ginger, minced. 1 garlic clove, minced. 1/2 teaspoon red chili flakes adjust to taste.
Instructions: Put green beans, kidney beans, and chickpeas in a large bowl and mix them together. Slice the red bell pepper, chop the red onion very small, and add the fresh cilantro. Add fresh lime juice, soy sauce, honey, minced garlic and ginger, and red chili flakes to a different small bowl. Set that bowl aside. Add the dressing to the salad and mix it all together. Add roasted peanuts that have been chopped on top. Put it in the fridge for at least 30 minutes before you serve it. Make a cool Thai-style salad with it.
Prep Time: 15 minutes
Cook Time: 0 minutes
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