On location at Goya Foods west coast headquarters, Hispanic Lifestyle gets a special treat from Chef Cindy Rueda. This luscious three bean salad recipe combines GOYA® Low Sodium Red Kidney Beans, GOYA® Low Sodium Chick Peas, and GOYA® Low Sodium Black Beans with crunchy fresh veggies, and a bright, lemony vinaigrette. Stick with our choice of beans, or mix and match with your family’s favorites. Whichever you choose, you can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
1 can (15.5 oz.) GOYA® Low Sodium 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
3 tbsp. GOYA® Red Wine Vinegar
2 envelopes GOYA® Salad and Vegetable Seasoning
1 tbsp. GOYA® Lemon Juice
¼ cup GOYA® Extra Virgin Olive Oil
1 – In large serving bowl, mix together black peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2 – In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.