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SideChef
Recipes
Spicy Sweet Three Bean Salad
Recipe

13 INGREDIENTS • 4 STEPS • 30MINS

Spicy Sweet Three Bean Salad

4.0
3 ratings
The combination of the warm cayenne pepper and earthiness of the beans with the freshness of the pepper and celery, really takes this Spicy Sweet Three Bean Salad Recipe to a whole new level of flavours, enhanced even more by the lime juice crating complex and rich flavours making this salad worthy of centre stage.
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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
The combination of the warm cayenne pepper and earthiness of the beans with the freshness of the pepper and celery, really takes this Spicy Sweet Three Bean Salad Recipe to a whole new level of flavours, enhanced even more by the lime juice crating complex and rich flavours making this salad worthy of centre stage.
30MINS
Total Time
$2.11
Cost Per Serving
Ingredients
Servings
2
US / Metric
Canned Cannellini White Kidney Beans
1 1/4 cups
Canned Cannellini White Kidney Beans
or Any Bean Variety
Canned Red Kidney Beans
1 1/3 cups
Canned Red Kidney Beans
or Any Bean Variety
Canned Pinto Beans
1 1/3 cups
Canned Pinto Beans
or Any Bean Variety
Celery
1 stalk
Fresh Cilantro
1/4 cup
Fresh Cilantro, chopped
Yellow Mustard
2 Tbsp
Yellow Mustard
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Red Chili Pepper
1/2
Red Chili Pepper
Salt
to taste
Cayenne Pepper
1 tsp
Cayenne Pepper
Lime
1
Lime, juiced
Little Gems Lettuce
to taste
Little Gems Lettuce
Nutrition Per Serving
VIEW ALL
Calories
623
Fat
36.9 g
Protein
20.3 g
Carbs
61.9 g
Add to plan
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Spicy Sweet Three Bean Salad
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
Chop the Celery (1 stalk) in small very fine pieces
step 1 Chop the Celery (1 stalk) in small very fine pieces
step 2
In a bowl, combine the Canned Cannellini White Kidney Beans (1 1/4 cups), Canned Red Kidney Beans (1 1/3 cups), Canned Pinto Beans (1 1/3 cups), Fresh Cilantro (1/4 cup), Yellow Mustard (2 Tbsp), Extra-Virgin Olive Oil (1/3 cup), Red Chili Pepper (1/2), Cayenne Pepper (1 tsp), Salt (to taste) and Ground Black Pepper (to taste).
step 2 In a bowl, combine the Canned Cannellini White Kidney Beans (1 1/4 cups), Canned Red Kidney Beans (1 1/3 cups), Canned Pinto Beans (1 1/3 cups), Fresh Cilantro (1/4 cup), Yellow Mustard (2 Tbsp), Extra-Virgin Olive Oil (1/3 cup), Red Chili Pepper (1/2), Cayenne Pepper (1 tsp), Salt (to taste) and Ground Black Pepper (to taste).
step 3
Once you're happy with all the flavors, add the Lime (1) and mix again well. Leave to rest for a minimum of 30 minutes in the fridge, or better overnight covered with some plastic or in a air tight container.
step 3 Once you're happy with all the flavors, add the Lime (1) and mix again well. Leave to rest for a minimum of 30 minutes in the fridge, or better overnight covered with some plastic or in a air tight container.
step 4
Once the salad has rested for a minimum of 30 minutes serve 1 Tbsp of the mix to every Little Gems Lettuce (to taste) and place in a serving plate or cake stand like I did for a delicious and easy appetizer
step 4 Once the salad has rested for a minimum of 30 minutes serve 1 Tbsp of the mix to every Little Gems Lettuce (to taste) and place in a serving plate or cake stand like I did for a delicious and easy appetizer
Tags
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Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
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