This has been a great, filling meal and snack for me in the past week. This recipe makes enough for an army, so I will definitely cut it down next time.
Three-Bean Salad (from The Essential Green You! by Deirdre Imus)
1 pound raw kidney beans
1 pound raw black beans
1 pound canned garbanzo beans (chickpeas), drained and rinsed
1 large red onion, diced
1 bunch fresh parsley, finely chopped
3 cloves garlic, diced (or more, to taste)
1/4 cup olive oil
1/8 cup balsamic vinegar
Sea salt, to taste
Soak the kidney and black beans overnight in water, then boil in a pot of fresh water for 30-40 minutes until tender. Rinse them thoroughly under cold water, then mix with the chickpeas, red onion, parsley and garlic. Toss with oil and vinegar and season with sea salt to taste.