Crunchy 3 Bean Salad. This salad recipe serves as an exotic wholesome meal, rich in nutrients and taste. You are here: Home > Course > Salads > Toss & Mix Salads (No cooking) > Crunchy Munchy Three Bean Salad. This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette.

It's not really Mexican per se, but uses typical South-of-the-border ingredients such as crumbly Cotija cheese. Three bean salad is versatile, and it's a snap to fix. Take it along to a cookout, potluck, or tailgating party. You can cook Crunchy 3 Bean Salad using 6 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Crunchy 3 Bean Salad

You need 1 can of garbanzo beans, drained and rinsed.
You need 1 can of kidney beans, rinsed and drained.
It's 1 can of sliced water chestnuts, drained.
You need 1 can of green beans, rinsed and drainef.
You need 1 small of red onion, thinly sliced.
Prepare 1 cup of Braswell Vidalia Onion Peppercorn Dressing.

Chickpeas are another good bean to add to the salad. See the tips and variations below the recipe for more add-ins and serving ideas. Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper.

Crunchy 3 Bean Salad instructions

Add all ingredients to a medium mixing bowl. Stir until blended. Refrigerate for at least an hour..

This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too. Beans are a super-lean protein that are high in both fiber and folate. This salad mixes beans with crisp ingredients for a texture twist that is sure to tickle your taste buds. Three bean salad was one of the first side dishes I made with my kids in the kitchen.