I have been making this bean salad almost every week. I am craving beans and loving all the different ways to use them, but this Summer Three Bean Salad with hemp oil is my hands down favorite. Light and earthy, filling but works great for these hottttttttt summer days.
So, I am eating yet another bowl of beans and about to burst to share my BIG NEWS. Ready?? I am leaving South Florida and heading back “home” to Delaware! At the end of July! PERMANENTLY!
I left Delaware when I was 23 and moved to South Florida. In the twenty years since then, I have lived in Arizona, London, back in Florida, Utah, and back to Florida again. The thing was, no place felt like HOME. In October 2014, I visited family and friends in Delaware for the first time in 16 years and within 24 hours of being there, I knew I was home. Like inner GPS home. Heart home.
There is a lot to do to get packed and head north, but I am so excited that I walk around with a big grin on my face! HOME. And four full seasons. Oh Autumn … I cannot wait to see you!
Summer salads are most of what will be happening in the Hungry Goddess kitchen for the next few weeks, plus smoothies and smoothie bowls, as I am eating for summer and packing the house. I want it to be easy while I get ready to kick the Florida sand from my heels.
Four Seasons!!!!!! My heart is so happy and my tummy is ready to get back to the food in the northeast, as well as all of my family and friends that I have missed so much.
Happy Summer, everyone! OH – and make this salad. It holds up great in the heat and is super nutritious and delicious!
Three Bean Salad Ingredients (serves 4-6)
- 1 can of Black Beans
- 1 can of Kidney Beans
- 1 can of Garbanzo Beans (chickpeas)
- 1/3 cup Manitoba Harvest Hemp Oil
- 1 pint of Heirloom Grape Tomatoes, cut in half (or a large tomato chopped)
- 1 medium onion chopped (I used a Vidalia onion)
- 1/2 yellow pepper chopped
- 2 cloves Garlic, minced/pressed
- 1/3 cup of Hemp Oil
- 1/3 cup chopped cilantro
- Salt and pepper
Three Bean Salad Directions
Rinse all of the beans and allow them to drain before adding to a large bowl. Cut the grape tomatoes in half and add to the bowl. Chop 1 medium onion (the Vidalia was sooo good!) and the yellow pepper and add to bowl. Press or mince 2 generous garlic cloves into the bowl. Drizzle 1/3 cup of Hemp Seed Oil over the beans and veggies. Add the cilantro. Mix and taste before adding salt and pepper. Do not over-toss as you will mash the beans.
Salt really makes the salad pop! Chill and serve! Tastes so good when chilled out of the refrigerator. This salad is great for summer picnics and gatherings because it will hold up in the heat too. Enjoy!