Three Bean Panzanella Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8

Think you’ve bean there, done that when it comes to bean salads? Think again! Our Three Bean Panzanella Salad mixes together fibrous friends with crisp cucumber and sweet corn to make a sensational salad, perfect for any time of the year.

Ingredients

Method

In a large mixing bowl, combine black beans, kidney beans, sweet peas, corn, green onions, bell peppers, cucumbers, and diced green chiles — mix well.

In a separate bowl, combine salsa, lime juice, and chili seasoning. Mix well and pour over bean salad. Add cilantro, tomatillo, and croutons and mix gently. Allow salad to sit in room temperature for about 30 minutes. If not serving immediately, refrigerate afterwards.

Tip from the Chef

Make your own croutons — day-old bread like Italian loaf, baguette or bolillos work well for homemade croutons. Cut your bread into squares about the size of a nickel, and season with salt and black pepper. Drizzle with olive oil, lay on a baking sheet with parchment paper or foil, and throw them in the oven for 10 minutes at 350º.

Nutritional Info

Calories
180 per serving
Fat
1.5 g
Sodium
530 mg
Carbs
33 g
Protein
7 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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