Three Bean Salad

By Gabe

Ingredients

• Salad:
• 1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
• 1 can (15.5 oz.) GOYA® Chick Peas, or GOYA® Low-Sodium Chick Peas, drained and rinsed
• 1 can (15.5 oz.) GOYA® Red Kidney Beans, or GOYA® Low-Sodium Red Kidney Beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped (2 cups)
• 1 red bell pepper, seeded and finely chopped (about 1 cup)
• 2 tbsp. finely chopped fresh cilantro
• Dressing:
• 3 tbsp. GOYA® Red Wine Vinegar
• 2 packets GOYA® salad and vegetable seasoning
• 1 tbsp. GOYA® Lemon Juice
• 1/2 cup GOYA® Extra Virgin Olive Oil
• Salad:
• 1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed
• 1 can (15.5 oz.) GOYA® Chick Peas, or GOYA® Low-Sodium Chick Peas, drained and rinsed
• 1 can (15.5 oz.) GOYA® Red Kidney Beans, or GOYA® Low-Sodium Red Kidney Beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped (2 cups)
• 1 red bell pepper, seeded and finely chopped (about 1 cup)
• 2 tbsp. finely chopped fresh cilantro
• Dressing:
• 3 tbsp. GOYA® Red Wine Vinegar
• 2 packets GOYA® salad and vegetable seasoning
• 1 tbsp. GOYA® Lemon Juice
• 1/2 cup GOYA® Extra Virgin Olive Oil

Details

Preparation time 10mins
Cooking time 15mins
Adapted from goya.com

Preparation

Step 1

1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2. In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.