Hey hot stuff. What are you doing tonight? Wait, don’t answer, because I’ve got plans for you. You – you spicy little dish – are going to sit on a plate next to this beauty tonight, and then you’re going to get in my vegan belly.
This is not your ordinary three bean salad y’all, this has a kick to it, and the beans are creamy and coated with a sprinkle of cumin and lime juice, and a tiny bit of the oil from the giardiniera relish. That’s right, this bean salad gets its heat from pickled antipasto. Have you ever tried this tasty condiment? It’s good! I buy the hot Dell Alpe brand that has mixed peppers, olives, celery, and seasonings packed in oil.
The Memorial Day weekend starts in five days, and you’re probably kicking off the summer with a barbecue. Am I right? You know what? You’re going to want this easy, protein packed salad at your party.
The only cooking involved in making this spicy three bean salad is boiling the beans for five minutes. You don’t have to, and most bean salad recipes don’t require this step, but I recommend it because it gives the beans a creamier texture. And, it might be my imagination, but it makes for easier digestion, if you know what I mean. 😉
One of my favorite things about this spicy 3 bean salad is that you can make it a meal. If you’re not in the mood for a chickpea burger, or a black bean burger this weekend then just put a pile of bean salad on your plate and dig in. If you have leftovers (you won’t) you can snack on it for up to a week – as long as you store it covered in your refrigerator.
To make this salad you can use any kind of bean that you like, but I prefer the combination of black beans, pinto beans, and kidney beans. If you want to soak raw beans and then cook them, go for it. Or, you can do what I do and use a can opener. It’s a whole lot easier, and I’m all about easy when I’m cooking on a busy weeknight or a holiday weekend. One thing though – because I care about you – if you buy canned beans (or anything else) look for BPA free cans. I like Eden Foods brand because they’re independently owned and operated and organic.
If you use canned beans you’ll want to rinse them well and boil them for about five minutes, just to soften them a bit – if you like your beans straight from the can then don’t boil them. It’s totally up to you. Then drain them and rinse with cold water. Let the excess water drain from the colander. Transfer the beans to a large bowl and add three tablespoons of hot (or mild) giardiniera, slivers of red onion, lime juice, apple cider vinegar, diced tomato, cilantro, cumin, and salt. Gently fold the ingredients together and dig in. I told you it was an easy recipe.
Tell me, what are you doing for Memorial Day weekend? Are you traveling, going to a party, or staying home? Whatever you do, don’t forget to take a moment and think about the brave men and women who fought, and are fighting, so valiantly to defend our freedom. And if you see one of our armed service members in uniform, say thank you, I’m sure he/she would appreciate it.
Yes, I’m patriotic to my core. My maternal grandfather graduated from the Naval Academy and served as an officer during World War II, my father and father-in-law served in the army during the Vietnam War, and my brother served in the Navy during the Gulf War. None of them wanted war, they wanted peace and freedom, so they joined the military and defended their country, and for that I will be forever grateful.
Even though my dad couldn't remember words, or the names and faces of the people he loved at the end of his Alzheimer's battle, he never forgot his love of country. He talked about his days in the army often, and threatened to run away and join the army during the last two years of his life because he loved serving so much. He was my hero.
Spicy Three Bean Salad
- 1 - 16 ounce can of pinto beans – drained and rinsed
- 1 – 16 ounce can of black beans – rinsed and drained
- 1 – 16 ounce can of kidney beans – rinsed and drained
- 1 small red onion – sliced into small slivers
- 1 small tomato – seeded and finely diced
- ¼ cup of cilantro – chopped
- 3 tablespoons of hot or mild giardiniera packed in oil
- 2 teaspoons of apple cider vinegar
- Juice from one lime
- 1 teaspoon of cumin
- Salt to taste
- Boil (optional) the rinsed beans in water for five minutes then drain and rinse with cold water. Let the excess water drain before placing the beans in the bowl.
- Place the beans in a large bowl and add the remaining ingredients and gently fold until combined.
- Will keep for five days in an airtight container in the refrigerator.
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