Three Bean Salad with Nectarines
Here is another summer dish that is super simple to make and delicious at the same time. I made this one for a barbecue we were invited to. I offered to make a bean salad and decided to add juicy nectarines to the mix.
Like mangoes, nectarines add a delicious sweet, tangy aspect to any dish.
I used garbanzo, kidney and black beans. I added green onions, cilantro and the nectarines- that is it. You can assemble this salad in advance and refrigerate it until you serve your meal. In fact it tastes better if you dress it in advance and let it sit for a while. The flavors marry each other and taste delicious.
Speaking of the dressing, I made an orange chipotle one for this salad. I juiced two large navel oranges, one lemon and paired them with a chipotle pepper, honey and olive oil. It resulted in a delicious, fresh tasting dressing. I mixed the salad with the dressing and kept in the fridge until we were ready to go for the get together.
The salad was served with some lamp burgers and corn. Everything was delicious, especially the salad. It was a perfect balance of spice, sweet and tangy- my favorite flavor combination!
- 1 15 oz can of garbanzo beans, rinsed well
- 1 15 oz can of red kidney beans, rinsed well
- 1 15 oz can of black beans, rinsed well
- 2 to 3 nectarines, cut into ½ inch pieces
- 3 green onions, chopped
- ½ cup cilantro, chopped
Add the beans, nectarines, green onions and cilantro in a large bowl. Keep aside.
Orange and Chipotle Dressing
- Juice of two large navel oranges
- Juice of one large lemon
- One chipotle pepper, chopped
- 1 teaspoon honey
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
Add the juice of the oranges and lemon, chipotle pepper, honey and salt. Drizzle in the olive oil slowly while whisking the juice mixture. Taste for seasonings and add more salt or honey as required. Add the dressing to the bean salad and mix well. Keep refrigerated for at least an hour before serving.
