Three-Bean Salad with Chickpeas and Kidney Beans


“A childhood without books – that would be no childhood. That would be like being shut out from the enchanted place where you can go and find the rarest kind of joy.” –Astrid Lindgren

  • 1 cup red kidney beans
  • 1 cup white kidney beans
  • 1 cup chick peas
  • 3/4 cup finely chopped onion or scallions
  • 1/2 tsp finely chopped garlic
  • 2 TBSP finely chopped parsley
  • 1 small green pepper, seeded and coarsely chopped
  • 1 tsp. salt
  • freshly ground pepper
  • 3 TBSP wine vinegar
  • 1/2 cup olive oil


  • Drain beans of all of their canning liquids, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

  • In a large bowl, combine the beans, the chopped onion, garlic, parsley, and chopped green pepper.

  • Add the salt, a few grindings of pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again. This salad will be greatly improved if it is allowed to rest for at least an hour before serving.

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