I love chickpeas and black beans. They are my two favorite types of beans; however I love all beans, their tasty and a great source of protein and fiber. I eat them a lot, usually mixed with veggies and/or rice. Sometimes I add marinara sauce to make it more of like a “pasta” dish, sometimes I add salsa for a spicier mexican dish, sometimes I add tamari sauce for more of stir-fry dish, and sometimes I just sprinkle on some nutritional yeast. Beans are so versatile 🙂
The other night for dinner I felt like I needed some protein. Whenever I feel the need for protein I turn to my trusted beans. As I made dinner, I kept adding ingredients to make this 3 beans taco salad.
I couldn’t decide which type of beans I wanted though so I thought why not combine a little bit of three different kinds – chickpeas, black beans, and red kidney beans. I decided to take the mexican route and add salsa. I also had leftover daiya cheese from my Cauliflower Crust Pizza so I decided to sprinkle some of that in as well. Then, I saw some lettuce in the fridge and had a great thought – why not make this into a taco salad, like a taco but without the taco and in a bowl like a salad.
Here’s my recipe:
- a spoonful of chickpeas
- a spoonful of black beans
- a spoonful of red kidney beans
- salsa (I used medium spicy)
- daiya cheese (I used leftover mozzarella but cheddar would be delicious)
- In a bowl combine beans and daiya cheese. Heat in microwave for 30 seconds to melt the cheese.
- Add salsa and lettuce and mix to combine.
Or just toss all ingredients together and eat cold. This meal tastes great both ways!
Since I used a small portion of 3 different types of beans, I now have plenty of leftover beans to make other various meals with. I stored the beans separately in case I wanted to use just one type of bean later in the week, but be on the lookout for another 3 bean meal in a few days 😉