Vermont Harvest of the Month
  • Get Started
    • VTHOM 101
    • Educator
    • Food Service
    • Farmer
    • Retailer
    • Individual & Family
    • Take the Pledge
    • About HOM >
      • Partners
      • Team
      • Pledgers >
        • Pledger Spotlights
  • Monthly Materials
    • 2023 Calendar
    • January 2023 | Beets
    • February 2023 | Carrots
    • March 2023 | Maple Syrup
    • April 2023 | Whole Grains
    • May 2023 | Mixed Greens
    • June 2023 | Eggs
    • July 2023 | Cucumbers
    • August 2023 | Berries
    • September 2023 | Peppers
    • October 2023 | Apples
    • November 2023 | Winter Squash
    • December 2023 | Sweet Potatoes
    • Archive
  • Resources
    • Recipes
    • Downloads
    • Submit Taste Test Results
    • Across the Country
    • Even More
  • Contact
  • Shop
  • Blog

RECIPES

Three Bean Salad

4/1/2015

0 Comments

 

Food Service Version

Yield

~36 cups, or 72 1/2 cup servings

Ingredients

1 #10 can kidney beans rinsed and drained (3 qts)
1 #10 can chickpeas rinsed and drained (3 qts)
1 #10 can black beans rinsed and drained (3 qts)
3 small red onions, diced



Dressing:
1 cup lemon juice
1 ⅓ cup olive oil
1 tsp garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
¼ cup honey
1 cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.


Home Version

Yield

~ 6 cups

Ingredients

1 can kidney beans rinsed and drained (15 oz.)
1 can chickpeas rinsed and drained (15 oz.)
1 can black beans rinsed and drained (15 oz.)
½ of a small red onion, diced

Dressing:
¼ cup lemon juice
⅓ cup olive oil
¼ tsp. garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
1 Tbsp. honey
¼ cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.


Print Friendly and PDF
Print Friendly and PDF
0 Comments



Leave a Reply.

    SEARCH

    Categories

    All
    Apples
    Beef
    Broccoli
    Cabbage
    Cantaloupe
    Carrots
    Cauliflower
    Chickpeas
    Cucumbers
    Dairy
    Dark Green Vegetable
    Dessert
    Dip
    Fall
    Hummus
    Kale
    Maple Syrup
    Melons
    Parsnips
    Red & Orange Vegetable
    Salad
    Salsa
    Slaw
    Soup
    Summer
    Sweet Peppers
    Sweet Potatoes
    Swiss Chard
    Tomatoes
    Winter
    Winter Squash

    RSS FEED

    RSS Feed

   LET'S CONNECT!
Picture
Picture

Sign up for our mailing list!

* indicates required

Picture
      Website by Dark Roast Designs & White Birch Creative
Picture

Contact Us | Terms of Use
© 2022 Vermont Harvest of the Month