Today, my friends, is a special day. I am so very excited to share With Love & Veggies’ first ever Guest Post!
Meet my dear friend, Leslie Gruber. She is a corporate kick-butt mom of 9 year old twins and pretty much the coolest chick you’d ever want to hang with. She is fairly new to the whole foods, plant-based lifestyle, but has already experienced some of the health benefits such as increased energy and improved mental clarity. In addition to being my dance-mom bestie, Leslie is a fitness junkie who can often be found in the gym doing POD workouts and running in local 5 and 10K races.
Leslie is going to share her now locally famous 3 Bean Salad recipe. She sent me this recipe about 2 weeks ago and, no joke, I have made it 3 times since then. It is THAT good. I’ve eaten it alone, over a big bed of greens, as a wrap, and even with baked chips as a “salsa” (because you KNOW how much I love salsa!). The recipe makes about 8-10 servings, so it’s perfect to bring to a cookout or a potluck. The flavors just get better in the fridge as it sits, so make the whole batch. It’s totally worth it!
Without further ado, here’s Leslie!
We all love those moments when something unexpected is discovered. A five dollar bill in the pocket of a jacket, an earring believed to be lost forever, or that pair of shoes you’ve been wanting for months that are now 75% off. This is how I felt about stumbling onto my new favorite bean salad. As a newbie to the WFPB diet, attending parties at friends’ houses have been some of the hardest moments. To my amazement (and shocked disbelief), there is usually little to no food available. Plates of hot dogs, burgers, and dairy-filled desserts abound while we vegans are relegated to the tiny fruit and veggie tray. While attending a birthday party several months ago, I was delighted to discover this recipe and it has become a staple in my house. It can be eaten as a side or as a main dish with lettuce wraps. I have eaten this for lunch, a snack, and dinner (sometimes all in one day!). Different bean combinations and peppers can give it a whole new flavor and it can also be adjusted to be oil-free. The sky’s the limit! Have fun and experiment! -Leslie
3 Bean Salad
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1 (10 ounce) package frozen corn kernels
- 1/4 cup olive oil (feel free to omit if oil-free)
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon salt
- 1 tablespoon sugar (or other sweetener)
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1/2 teaspoon of chili powder (If you want it a little spicier, add fresh jalapeño)
- WL&V notes: I omit the oil and sugar and added the juice of half an orange instead!
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil (or orange juice), red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with chili powder or fresh jalapeño (I used both because I’m a rebel like that)
- Pour sauce over vegetables; mix well. Serve chilled and ENJOY! Serves 8-10
Thank you Leslie for sharing this awesome recipe with us!
If you make this recipe, or any others, make sure to tag With Love & Veggies on social media! I love seeing your recreations!!