Project Description

Spicy Three Bean Salad

CONTRIBUTOR

Allie Doran

CATEGORY

Vegan, Quick & Easy, Side Dish

DIFFICULITY

Easy/Beginner

SOCIAL

miss.allieskitchen

Spicy Three Bean Salad

INGREDIENTS
  • 1 Tbsp. olive oil
  • 1 (10 oz.) package Stahlbush Island Farms Frozen Rice and Black Beans
  • 1 and 1/2 cups Stahlbush Island Farms Frozen Chickpeas
  • 1 and 1/2 cups Stahlbush Island Farms Frozen Black-Eyed Peas
  • 1 lime, juiced
  • 2 bell peppers, diced
  • 2 jalapenos, de-seeded and finely diced
  • 1/4 cup diced green onion
  • 2 Tbsp. chopped cilantro
  • 1 tsp. salt
  • 1 tsp. chili powder

  • 1/2 tsp. cumin

INSTRUCTIONS
  • Add the olive oil to a large skillet over medium heat. When the oil is hot, add the rice black beans, chickpeas, and black-eyed peas. Then, add the lime juice.
  • Cook the beans and rice until they’re heated through and no longer frozen, about 10 minutes, stirring them often.
  • While the beans and rice cook, add the bell peppers, jalapenos, green onion, cilantro, salt, chili powder, and cumin to a large bowl.
  • When the rice and beans have cooked, add them to the bowl and mix everything together well.

  • Serve warm or cold, this keeps well in the fridge for 1-2 days, so feel free to prep it in advance.

Share this recipe

Spicy Three Bean Salad

INGREDIENTS
  • 1 Tbsp. olive oil
  • 1 (10 oz.) package Stahlbush Island Farms Frozen Rice and Black Beans
  • 1 and 1/2 cups Stahlbush Island Farms Frozen Chickpeas
  • 1 and 1/2 cups Stahlbush Island Farms Frozen Black-Eyed Peas
  • 1 lime, juiced
  • 2 bell peppers, diced
  • 2 jalapenos, de-seeded and finely diced
  • 1/4 cup diced green onion
  • 2 Tbsp. chopped cilantro
  • 1 tsp. salt
  • 1 tsp. chili powder

  • 1/2 tsp. cumin

INSTRUCTIONS
  • Add the olive oil to a large skillet over medium heat. When the oil is hot, add the rice black beans, chickpeas, and black-eyed peas. Then, add the lime juice.
  • Cook the beans and rice until they’re heated through and no longer frozen, about 10 minutes, stirring them often.
  • While the beans and rice cook, add the bell peppers, jalapenos, green onion, cilantro, salt, chili powder, and cumin to a large bowl.
  • When the rice and beans have cooked, add them to the bowl and mix everything together well.

  • Serve warm or cold, this keeps well in the fridge for 1-2 days, so feel free to prep it in advance.

Share this recipe