Garlic Basil Three Bean Salad. {vegan} {gluten free}


Happy Summer!  Are your kids out of school yet?  I had my youngest finish last week – with all A’s and one B+ (happy mom) and my high schooler finish her exams on Monday morning.  Summer has arrived and I always have this weird apprehension having everyone home and the barrage of weird schedules take over.  I’m an admitted control freak and when they’re in school, I have said schedule down pat.  Now, we need to re-adjust and figure it all out.  And my oldest is working now and my youngest has decided to take on two other sports and not swim.  My only static schedule is my 5 am workouts.  My sane time.  It allows me some time for myself and to come home and refuel before the craziness ensues.  My summer confession!
I feel neglectful of my blog adjusting to our new schedule.  Prepping for my new fridge to arrive (which for some reason made me nest and clean my kitchen incessantly for hours) and then restocking that.  My youngest is away this week.  Time just seems to be flying by.  Okay so I’m reigning it in today… new tasty summer recipe on board.

Okay so you’re at a summer picnic and the buffet of salads are laid out before you.  What do you gravitate towards?  I admit, I’ve never been into creamy salads (I never liked mayonnaise). I love bean salads!  I recently had one at a swim meet that was so shockingly good I thought I would whip up my own version.  Beans are an awesome way to get protein v. traditional sources.  This recipe is so easy to make and only gets better when it marinades in the fridge for a day or two.  My husband and I would eat this for dinner and for the rest of my family, I would serve it as a side dish.  Easy and perfect summer dish.  And use fresh herbs from your garden for extra summer freshness.  You can sub out the basil for parsley or cilantro.


1 – 14 ounce can of organic chick peas
1 – 14 ounce can of Northern beans
1 -14 ounce can of dark red kidney beans
1 handful of fresh basil leaves, washed and chopped
4 cloves of raw garlic, finely minced (use more or less per your preference)
1 bell pepper (whatever color you prefer)
2 spring onions, finely chopped
Juice from one lemon
Olive oil
1 teaspoon of Dijon mustard (I used Maille)
Salt and pepper


Drain all of the cans of beans and rinse well with cold water.  Let drain out for a few minutes then add to a large serving bowl.  Then add the remaining ingredients.  The olive oil I didn’t measure out but just did a few circles around the bowl (maybe about 2 tablespoons).  Mix well.  The flavors will develop over a few hours or days.  Give it a good stir before serving and adjust the salt and pepper accordingly.  If you need additional olive oil, add it sparingly.

Cover and refrigerate.  Serve and enjoy!


And on the fitness front I wanted to share my running that I did last week with you all.

6/1  8 miles at 8:08 pace
6/3  5 miles at 8:11 pace
6/4  4.11 miles at 7:40 pace National Running Day
6/6  9.01 at 8:11 pace
Total miles: 26.12

Cross trained 6/2 and 6/5.

I enjoyed the cooler morning temperatures.  This week the heat and humidity have rolled in coupled with sneaker trouble causing knee pain and shin splints.  I was lucky enough to find my old Mizuno Wave Rider’s on Amazon (for an escalated price).  I’m on the hunt for another pair to rotate into the mix as my Saucony Ride’s aren’t working for me.  Hope your training is going well!



— Knead to Cook


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