Jamaican Three Bean Salad

Recipe PREP 20 min COOK 10 min

Jamaican Three Bean Salad

PREP 20 min COOK 10 min

Description

A Caribbean spin on bean salad, packed with kidney, black, and garbanzo beans, and seasoned with Jamaican spices. Beans offer B vitamins, magnesium, and fiber to ease stress, aid digestion, and stabilize mood. Chiles add antioxidants for fighting oxidative stress, while the mix of beans and seasonings provides a unique, satisfying, and healthful side dish or light main meal.

NOTE

Be careful when handling Scotch bonnet chiles. It is recommended to use plastic gloves.

Ingredients

6 to 8 SERVES

¼ cup olive oil, plus more for the pan
1 bunch scallions, trimmed
3 Tbsp (45 ml) apple cider vinegar
2 Tbsp (30 ml) lime juice (from about 2 limes)
1 Tbsp (15 ml) honey
1 tsp grated peeled fresh ginger
1 tsp Dijon mustard
1 garlic clove, grated
¼ tsp ground allspice
1 (425 g) can black-eyed peas, drained and rinsed
1 (425 g) can yellow pigeon peas, drained and rinsed
1 (425 g) can kidney beans, drained and rinsed
1 cup diced red bell pepper (100 g, from about ½ large pepper)
1 cup (100 g) from about ½ large pepper diced yellow bell pepper
½ Scotch bonnet chile, seeded and minced
1 cup (110 g) diced cucumber
3 fresh culantro leaves, minced, or substitute with its cousin, cilantro, about 1/2 cup, finely chopped
1 tsp fine kosher salt
½ tsp freshly ground pepper

Directions

Step 1

In a medium skillet over medium-high heat, add a drizzle of oil and arrange the scallions in one layer. Cook for 5 minutes. Flip and cook for 5 minutes more, or until both sides are nicely charred. Let cool. Roughly chop the scallions and add to a medium bowl.
Step 2

In a bowl, add the vinegar, lime juice, honey, ginger, mustard, garlic, and allspice. Slowly whisk in the oil and set the dressing aside.
Step 3

In a large bowl, combine the peas, beans, bell pepper, chile, cucumber, and culantro. Add the salt and pepper and stir well. Add the dressing and toss to coat the salad. Store the salad in an airtight container in the refrigerator until ready to serve.

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About the author

Lesley Enston

Lesley Enston is a recipe developer, food writer and tester of Trinidadian descent living in Brooklyn, New York. Specializing in Caribbean cuisine, her work has been featured in Bon Appetit, Food52 and The New York Times. Her forthcoming book, Belly Full, published by Ten Speed Press, will be out September 2024.

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