Three Bean Salad

Beans are a great source of protein and fiber and have been shown to reduce cholesterol. Combining the great tastes of Red Kidney Beans, Chick Peas and GOYA® Blackeyed Peas, along with fresh herbs and GOYA Extra Virgin Olive Oil will create a side dish that will impress your family and contribute to their health-conscious diet.

Serves 8
Prep time: 10 min.
Total time: 15 min.

Salad:

1 can (15.5 oz.) GOYA® Blackeye Peas, drained and rinsed

1 can (15.5 oz.) GOYA Chick Peas, drained and rinsed

1 can (15.5 oz.) GOYA Red Kidney Beans, drained and rinsed

1 medium cucumber, peeled, seeded and chopped (2 cups)

1 red bell pepper, seeded and finely chopped (about 1 cup)

2 tbsp. finely chopped fresh cilantro

Dressing:

3 tbsp. GOYA Red Wine Vinegar

2 packets GOYA Salad and Vegetable Seasoning

1 tbsp. GOYA Lemon Juice

1/2 cup GOYA Extra Virgin Olive Oil

1.	In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2.	In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
Cooking Tip from LA COCINA GOYA: Your most Flavorful Bean Salad To help the flavor of the dressing make its way inside the bean (instead of just flavoring the surface), heat the dressing until warm before mixing with the beans (a 1 minute zap in the microwave will do the trick). Then, mix and refrigerate until cold.