Zesty Three Bean Salad (Fan Favorite!)
My easy three bean salad recipe has just the right amount of tangy zing, with a mix of colorful beans, roasted peppers, fresh cilantro, and more. A great party dish and perfect for BBQs and other parties or gatherings, it's my favorite three bean salad ever! I'm happy to share this easily customizable recipe with you.
CHAPTERS:
0:00 Fan Favorite Zesty Three Bean Salad
0:38 The Peppers
3:40 The Beans
4:13 Finishing the Bean Salad
5:35 The Secret Sauce!
7:17 Variations
8:32 Tips & Taste Test
THINGS YOU’LL NEED:
15-ounce can of light red kidney beans, drained and rinsed
15-ounce can of black beans, drained and rinsed
15-ounce can of garbanzo beans, drained and rinsed
1 green bell pepper
1 red bell pepper
1 small red onion chopped (about 1 cup)
3 cloves garlic minced
½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon spicy chili flakes optional
1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
Salt and pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#beans #spicyfood #saladrecipe #partyrecipes #spicyfoods #peppers
Marinated Mixed Beans
Marinated Mixed Beans
Ingredients:
- 1 Shallot, finely chopped
- 3 TB White Wine Vinegar
- ½ C Herbs, finely chopped (Parsley, Cilantro, Mint, Thyme and/or Dill)
- 1/3 C Olive Oil
- 1 tsp Aleppo or Korean pepper, ground
- Salt to taste
= 2- 15oz cans Beans, rinsed and drained (navy, kidney, black-eyed, garbanzo or mix of)
Directions:
Combine and chill. Serve as side or over grilled toast
Marinated Green Bean Salad
Turn fresh green beans into a tasty side dish - great with any grilled dish on a hot day! Recipe at . From Chef Mick of Tony's Market in Denver, Littleton, Centennial and Castle Rock and Get The Dirt Colorado on KWHD (Denver) and KWHS (Colorado Springs). Courtesy KWHD/LeSea Broadcasting.
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
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???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
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???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.