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Three Bean Salad

Three Bean Salad

You can substitute other beans if you like. This recipe is written for a total of 7 cups of beans.

  • 1 can garbanzo beans
  • 1 can black beans
  • 3 cups green beans cooked (only until firm)
  • 1/2 sweet onion, sliced thin
  • 1/2 red pepper, sliced thin
  • 3 celery stalks, sliced thin
  • 1 Tbsp Sauce Goddess Original Super Chunk spice rub
  • 1/4 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • optional - 1 dry super hot chili pepper (Trinidad Chocolate Scorpion, Ghost or Habanero) used for making spicy vinegar

  1. Pour the beans into a large bowl.
  2. Add sliced veggies.
  3. In a jar (see optional spicy version below) add rice vinegar, oil, Original Super Chunk and sugar. Put the lid on tight and shake the dressing to combine.
  4. Pour the dressing over the bean mixture. Stir to combine.
  5. Place in the fridge until you are ready to eat.
    Optional spicy version
  1. If you are making this spicy, pour the vinegar into a jar, add the dry chili and close it tight. Shake and let sit for 4 hours. After 4 hours, decide how spicy you want your bean salad.
  2. Slightly spicy - remove the pepper and enjoy the spicy vinegar it produced.
  3. Very hot - slice the pepper very thin (please wear protective gloves to handle it) and put it back into the jar.

This recipe is best if made a few hours ahead. Peppers courtesy of

Prep Time: 30 minutes - Cook Time: 2 hours

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