Tangy Two Bean, Three Bean Summer Salad – A Make-do Recipe!

This is an easy “make-do” recipe that you can throw together quickly with what you have in your pantry. It is easy to adjust to your individual taste and change up as often as you like. It is also vegan, pretty healthy and high in protein so we make it almost weekly as a quick meal or snack. Enjoy! And leave a comment if you change the recipe and let us know how it turned out.

Mix and Match:
1 can Garbanzo Beans (Chickpeas)
1 can Red Kidney Beans
1 can Green Beans
(We used garbanzo beans and kidney beans for the salad shown in the photo. Use two or all three. I like to always include the garbanzo beans though because they give it a crunch. You can also use home cooked beans as long as they aren’t cooked to the “mushy” stage)

1/2 medium onion
2-3 cloves of garlic
1/8 cup chopped parsley
1/4 cup olive oil
1/3 cup apple cider vinegar
black pepper and salt to taste

Mix it all up in a bowl. Chill in the fridge for a minimum of 30 minutes before serving to mingle the flavors.

The longer it chills the better it tastes!

This is a truly make-do recipe. Don’t like one of the ingredients? Omit it. Too tangy for your taste? Reduce the vinegar.  And because you can use canned beans it makes a quick dish. We may even try adding some corn next time…

Have a Daisy May Day!

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