Three-Bean Salad
By Kelly Jaggers
ID 54127032 © Rogeriocaldeira | Dreamstime.com
Prep Time
70 minutes prep, overnight soak, 4 hours chill
Number of Servings
Serves 8
Recipe Source
The Everything Mediterranean Instant Pot Cookbook by Kelly Jaggers ($18.99, Adams Media, 2020)
Ingredients
- 1⁄4 lb dried pinto beans, soaked overnight and drained
- 1⁄4 lb dried black beans, soaked overnight and drained
- 1⁄4 lb dried red (kidney) beans, soaked overnight and drained
- 8 cups water
- 1 Tbsp light olive oil
- 1 stalk celery, chopped
- 1⁄2 medium red onion, peeled and chopped
- 1⁄2 medium green bell pepper, seeded and chopped
- 1⁄4 cup minced fresh cilantro
- 1⁄4 cup minced fresh flat-leaf parsley
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp honey
- 1⁄2 tsp ground black pepper
- 1⁄2 tsp sea salt
Directions
- Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature.
- Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well.
- In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving.
Nutrition Info
459 Calories, 26 g Protein, 73 g Carbohydrates, 23 g Fiber, 8 g Total fat (1 g sat), 143 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★★★ Vitamin K, Iron, Magnesium, ★★★ Vitamin B6, Potassium, Zinc, ★ Vitamin B2 (riboflavin), B3 (niacin), C, Calcium
Contributor
Kelly Jaggers
Kelly Jaggers is a cookbook author, recipe developer, food photographer, and food stylist, who blogs at Evil Shenanigans. She specializes in creating indulgent recipes featuring fresh, seasonal ingredients.
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