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Wednesday, June 11, 2014

{Marinaded 3 Bean Salad}

These two photos of this salad just make me happy!  Not only because of the bright cheery colors coming from the salad, but because I actually got some decent photos!  You see, I had to work really hard to get these 2 images!  Why you ask?  Well, because half way through taking pictures of  this delicious salad, for this very blog post,  my camera lens decided to start acting funky!  My lens was having trouble focusing, and then finally gave out all together! I had no idea what to do, and no idea if the lens would be reparable!  Long story short, I have a no camera lens now that works perfect!  Yay for that!   

Now lets start talking about this eye-catching salad!  The inspiration for this salad came to me at work after trying a 3-bean salad that was featured in our cafe at work!  I know I have talked on and on about how we have the most amazing salad bar at work, and no I am not exaggerating, it truly is amazing!  Anyway, as soon as I tried the salad I instantly knew I needed to try and recreate something similar at home!  So right there, over my lunch break I quickly wrote down any and every ingredient I could taste or seen in the salad!  So did I nail the recreate of the delicious 3-bean salad at work?  I think so, and I think you are going to love it!  This salad has just enough tang from the dressing to give subtle flavor to the simple yet delicious ingredients present in this salad!  I added a chopped avocado for some added healthy fat, feel free to omit if you like!  

Marinaded 3 Bean Salad
Brunch N'Cupcakes 

1- 15 Oz Can Black Beans - Drained 
1- 15 Oz Can Garbanzo Beans - Drained 
1- 15 Oz Can Kidney Beans - Drained 
1- 12 Oz  Can Corn (No Salt Added) - Drained 
3/4 Cup Cherry Tomatoes Halved 
1 Large Handful Fresh Cilantro - Chopped 
1/4 Cup Finley Chopped Red Onion
Salt and Pepper to Taste 
1 Avocado - Diced 

Dressing - 
1 Tablespoon Olive Oil 
1/4 Cup Balsamic Vinegar 
1/2 Tablespoon Honey 
1 Tablespoon Course Ground Mustard 
1- In a large bowl combine corn, beans and tomato.  Lightly toss to combine, set aside. 
2- In a small bowl whisk together dressing ingredients.  Pour over bean mixture and lightly toss again to combine. 
3- Add salt and pepper to taste.  If serving immediately, toss cilantro and avocado into salad, toss to combine and serve immediately.  If not serving till later wait to add cilantro and avocado

**Note - If making to take for lunch add in cilantro and avocado the day of for freshness purposes.  

Check out these other delicious Bean Salad recipes from around the web! 

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