Three Bean Salad with Jalapeño Mango Dressing
This anti-inflammatory three bean salad is a blend of kidney beans, green beans and garbanzo beans, all elements of a traditional three bean salad. What sets this three bean salad apart from the rest is a sweet and spicy Jalapeño Mango Dressing. Makes an excellent lunch or a perfect side dish with dinner.
Course Salad
Cuisine American, Mexican
Servings 4
Calories 380 kcal
Salad
- 1 pound green beans, ends snipped and cut into 1 inch pieces
- 1 15 ounce can red kidney beans, drained and rinsed
- 1 15 ounce can chick peas, drained and rinsed
- ½ red onion, halved and sliced thin
- 1 1 red bell pepper, thinly sliced
- 1 cup cherry or grape tomatoes, halved
Dressing
- 1 large ripe mango peeled, pitted and roughly chopped
- ¼ cup fresh lime juice (approximately 2 limes)
- ¼ cup fresh orange juice (juice of one small orange)
- ½ teaspoon ground cumin
- 1 clove garlic
- ½ jalapeño pepper, deseeded (save other half for garnish)
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
Place green beans, kidney beans, chick peas, onion, and red bell pepper in a large bowl and gently combine.
Place all dressing ingredients in a small food processor or blender. Pulse until will blended.
Add dressing to salad and toss to combine. Add tomatoes and toss once again gently so tomatoes remain intact. Chill for at least 2 hours before serving.