1 – 15 oz. (400 gm.) can cannellini beans (or other white beans), drained and rinsed
1 – 15 oz. (400 gm.) can black beans, drained and rinsed
1 – 15 oz. (400 gm.) can red kidney beans, drained and rinsed
4 medium oranges
1 lemon, juiced (or 3 Tbsp. lemon juice)
3-4 scallions (green onions), thinly sliced
1 tsp. soy sauce or Tamari
½ tsp. ground turmeric
½ tsp. ground black pepper
To toast the sesame seeds, place a skillet over medium-high heat. Add ½ a cup of sesame seeds. Stir the seeds for 1-2 minutes until they start to brown and get fragrant. Remove them from the heat until you are ready to use them.
In a medium salad bowl, combine the beans and scallions. Set aside.
Next, segment the oranges. Start by cutting off the top and bottom from 3 of the oranges. Set them upright on the cutting board, and cut off the rest of the peeling. Hold an orange in one and carefully separate the segment from the membrane using a small knife. Cut the segments into bite-sized pieces. Add to the salad bowl.
Cut and juice the remaining orange and juice the lemon and add the juices to a small bowl or jar. Add 1 tsp. of soy sauce, ½ tsp. of turmeric, and ½ tsp. of ground black pepper. Mix well and add to the salad.
Add the toasted sesame seeds and mix everything.
Serve it up!
3-bean salad keeps for 2-4 days in a tightly sealed container in the refrigerator. Be sure to mix it before serving.
Be sure to drain and rinse the beans before adding them to the salad bowl. This will remove the canning juices and any added salt. It helps the beans to stay firmer and fresher.
Although it is not advisable to freeze the salad in its entirety, if you want to make half this recipe and have beans leftover, the beans can be frozen. Use them within 3 months.
If you want to make your own beans from scratch (dried), follow our instructions on how to make black beans. You can omit the spices and just add a little salt if you like.