288
Gluten Free Three Bean Salad
Prep time
Total time
Author: Jan Withington
Recipe type: Salad
Serves: 6
Ingredients
- 1 (15 oz.) kidney beans, drained and rinsed
- 1 (15 oz.) pinto beans, drained and rinsed
- 1 (15 oz.) white beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green pepper, diced
- 1 jalapeno pepper, minced
- ½ cup fresh cilantro, chopped
- ⅓ cup Bragg Apple Cider Vinegar - gluten free
- ¼ cup olive oil
- 1 teaspoon sugar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine the beans, green and red peppers, jalapeno and the cilantro.
- In a small bowl, whisk together the olive oil, cider vinegar, sugar, salt and pepper. Then add the dressing to the bean mixture. Toss to coat. Serve or can be chilled in the refrigerator for few hours before serving.
