Vegan Mexican 3 Bean Pasta Salad
Prep Time15 minutes mins
Cook Time7 minutes mins
Total Time22 minutes mins
Servings: 8 -10 as a side
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can kindey beans, rinsed and drained
- 1 15 oz can garbonzo beans, rinsed and drained
- 1 15 oz can corn, drained
- ¼ cup olive oil
- ¼ cup red-wine vinegar
- 3 TB lemon juice
- 1.5 teaspoon salt
- 2 cloves garlic, minced
- 1 TB chili powder
- 1 TB cumin, ground
- 1 teaspoon oregano, dried
- ¼ cup green onion
- ¼ cup cilantro, chopped
- ¼ cup green pepper, chopped *optional
- 1 cup macaroni noodles, dry
Cook your 1 cup of dry macaroni noodles on the stove according to the package directions (mine took 7 minutes), strain and set aside.
2. Get a large bowl, add your oil, red-wine vinegar, lemon juice, salt, garlic, cilantro, chili, cumin, oregano, green onions, and pepper if using, stir. Then add your rinsed and strained 3 bean mixture and your now cooked noodles. Stir until combined well and put in the fridge for 1-2 hours for the flavors to combine. Overnight is best for flavors, but it's still good the same day.