Our Wedding - The Wedding Deck on top of Aspen Mountain
27th May
written by katherine

This delicious and light (but filling) recipe is perfect for summer meals. The 3-Bean salad can be eaten by itself as a side salad.
Filling: 3-Bean Salad
1 jar/can black beans, drained & rinsed
1 jar/can red beans, drained & rinsed
1 jar/can chick peas, drained & rinsed
1 jar/can sweet corn kernels, drained & rinsed
1 large ripe tomato, cut into 1/4″ cubes
1/3 medium red onion (to taste), very thinly sliced and then chopped
1-2 tsp cumin (to taste)
1/2 tsp herbs de provence (to taste)-can substitute basil
2-3 Tbs sea salt (to taste)
2-3 Tbs dried granulated garlic (to taste)
2-3 Tbs extra virgin olive oil
Juice of 1 and a half fresh limes

The recipe is easy…combine all ingredients in a large bowl and refrigerate.

    To make the lettuce cups:

15-20 large Baby Romaine Lettuce leaves, washed & dried
20-30 medium shrimp, boiled, peeled & cleaned (chilled).

On each lettuce leaf, spoon 2-3 Tbs of the 3-Bean salad and then add a shrimp (or 2!) on top. For a little extra interest, add a squeeze of lime over the whole cup.

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