Not Your Grandma’s Three Bean Salad


1/4 cup olive oil

1 tsp. ground cumin

1/2 tsp. smoked paprika

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can black-eyed peas, drained and rinsed

1 (15-ounce) can chickpeas, drained and rinsed

1/2 cup red onion, chopped

2 cups celery, thinly sliced

2 TB. fresh lime juice

1 TB. apple cider vinegar

1/2 cup fresh cilantro, chopped

1 tsp. garlic, finely chopped

1 1/2 tsp. sea salt

1/4 tsp. black pepper


In a small heavy skillet over moderately low heat, heat oil until hot but not smoking. Next add cumin and smoked paprika, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl. Add beans, onion, celery, lime juice, apple cider vinegar, cilantro, garlic, salt, and pepper to the cumin and smoked paprika oil. Toss to coat. Let stand 10 minutes for flavors to blend.