Grocery · Recipes

Summer Staples | Triple Bean Salad

Here in Canada, we’re coming off a long weekend. That means most people are still hungover or in serious food comas from excessive over eating – myself included.

Our dear friends invited us for a BBQ on Sunday, so I prepared this Triple Bean Salad. This dish satisfied both the meat and plant lovers in that it’s packed with protein, fibre and of course, flavour. For this recipe, I used dried beans and soaked/boiled them the night before. Feel free to use canned or any variety you like.


2 cups red kidney beans

2 cups chick peas

2 cups white kidney beans

2 green onions

handful of fresh basil and parsley, finely chopped

olive oil

balsamic vinegar

1 tsp honey

lemon juice

salt and pepper

1. Combine beans, onions and herbs in a large bowl. For dressing – combine olive oil, balsamic vinegar, honey and a splash of lemon juice in a small bowl. Mix it well and season with salt and pepper to taste. Toss beans and dressing altogether. I make enough dressing to coat the beans, without drowning them.

2. Let the salad sit in the fridge for a couple of hours so the flavours can do a little happy dance. Mix well before serving and enjoy!



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