Three Bean Salad Recipe For Lunch

I watched the food documentary Forks Over Knives two times this week.
What a great show! I am TOTALLY on board for eating more fruits and vegetables.  I already love my veggies, but now I have another reason to pile on the goodness.  If you've been diagnosed with type 2 diabetes, hypertension, or have moments of mysterious tightening in the chest, you need to watch Forks Over Knives.  (It's an Instant Watch on NetFlix. I'm definitely buying the movie on Amazon.)

Anyhoo.

The other day, I got the craving for a three bean salad.  I asked myself, "Hey Hot Momma, how could you make a three bean salad recipe into a whole meal?"  It took a little rummaging through the vegetable bin until I figured it out.  I chopped up fresh broccoli, red bell pepper, and tossed in some leftover whole wheat angel hair pasta.  It was a big hit and my husband went back for seconds.  That there's proof it was a fit for everybody.

HERE'S ALL IT TAKES

enough to make 6 lunch servings

  • 2 cups chickpeas
  • 2 cups green beans
  • 2 cups yellow wax beans
  • 2 cups broccoli, finely chopped
  • 2 green onions, finely chopped
  • 1 small red bell pepper, chopped
  • 4 cups cooked whole wheat pasta, like orzo or angel hair

salad dressing

  • 1/2 cup canola oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup white distilled vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh pepper

Toss all the chopped vegetables and cooked pasta in a large bowl.

Mix up the vinegars and sugar in a microwave safe bowl.  Warm up the vinegar in the microwave enough to dissolve the sugar, 1 minute or so.

Whisk the vinegar-sugar sirup with the oil, salt and pepper.  Pour over vegetables and toss until well coated.  Eat it right away or stick the salad in the icebox for a few hours so all the flavors can marry up.