I made this recipe after seeing my cousin (a private chef) make it for her clients. I love it because it is jam-packed with a variety of nutrients, a vegan option, and can be eaten cold which is great for meal-prep.
Ways to enjoy this recipe: as a side, mixed into a lettuce blend as a salad, with pita chips as a dip.
1 can black beans drained (or 1 1/2 cups cooked black beans)
1 can kidney beans drained (or 1 1/2 cups cooked kidney beans)
1 can garbanzo beans drained (or 1 1/2 cups cooked garbanzo beans)
1 large cucumber diced
2 tomatoes diced (insides removed)
1 small red onion diced
1/2 cup chopped flat leaf parsley
1 tbsp of olive oil (and more to drizzle on garbanzo beans)
juice of one lemon
additional seasonings (optional):
more lemon juice, salt, pepper, garlic powder
Preheat oven to 390F. Pat dry the garbanzo beans then place on a baking sheet with a drizzle of olive oil, salt, and paprika. Bake until toasted (about 15 minutes)
While the garbanzo beans are toasting, mix together in medium bowl: black beans, kidney beans, cucumber, tomatoes, red onion, lemon juice, parsley, olive oil.
Mix in garbanzo beans once toasted and (optional) season the mix with more lemon juice, salt, pepper, and garlic powder to your liking.
That's all! If you make this recipe leave a comment letting me know how it goes.
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