Spring has finally sprung in Southern California! When the weather starts getting warm I find it’s the perfect time for outdoor picnics and this is a great dish to make ahead for a picnic. We usually pack this in a mason jar for picnics around town. I like to make this one the night before to let all of the flavors mellow a bit. It’s vegan and gluten-free, which means pretty much anyone can enjoy this dish and despite the few ingredients it has an amazing flavor.
High protein beans and fresh veggies make this salad a winner. It’s super healthy without tasting like its super healthy. Beans sometimes get a bad name, but they are a great source of protein and very inexpensive. I always triple rinse beans before I cook them in any recipe, rinsing them will ensure that this salad won’t give anyone tummy trouble. You can serve this as a meal on its own or pair it with a turkey burger to make a very hearty meal.
1 can each of garbanzo beans, black beans and pinto beans. Rinse each can of beans 3 times, or until water runs clear
1 can corn
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, chopped
½ cup rice vinegar
1/3 olive oil
1 tablespoon garlic, minced
Combine vinegar and olive oil and whisk to mix. In a bowl combine all ingredients, chill overnight