THE THREE AMIGOS

The Three Amigos image

Provided by Hilary Shevlin Karmilowicz

Categories Salad Bean Vegetable Side Picnic Super Bowl Vegetarian Kid-Friendly Quick & Easy Back to School Lunch Legume Chickpea Tailgating Family Reunion Chill Party Potluck Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

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Ingredients

1 15-ounce (430-g) can cannellini beans, rinsed and well drained
1 15-ounce (430-g) can kidney beans, rinsed and well drained
1 15-ounce (430-g) can garbanzo beans, rinsed and well drained
2 celery stalks, chopped
1/2 cup (70 g) chopped red onion
1 green bell pepper, chopped
1/2 cup (20 g) finely chopped parsley
1 cup (240 ml) store-bought light vinaigrette dressing

Steps:

1. Mix together all of the ingredients except the dressing in a medium bowl. Toss so that they are well combined.
2. Pour the dressing over the ingredients.
3. Store in six 4-ounce (120 ml) airtight containers. Refrigerate overnight.

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Lesedi Lesedi

ll6@hotmail.fr

This dish is a must-try for anyone who loves Mexican food.

Renee Watts

watts-renee@hotmail.com

This is one of my favorite recipes! I love the combination of flavors and textures.

Jaht Thomas

tjaht@hotmail.com

I'm allergic to bell peppers, so I substituted them with zucchini. It turned out great!

erzika Ika

i@gmail.com

This recipe is a great starting point, but I like to add my own personal touch. I usually add some chopped cilantro and a squeeze of lime juice.

Ajayi Bembesther

bembesther_a17@yahoo.com

I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.

Nasrullah Armani

nasrullaharmani62@hotmail.com

This dish was a bit too spicy for my taste, but I think that's because I used a hotter pepper than the recipe called for. Next time I'll use a milder pepper.