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Recipes:
Three Bean Omelette
A protein-packed, veggie-forward omelette that uses Three Bean Salad for instant flavor and color. Quick, hearty, and perfect for breakfast, brunch, or a light lunch.
INGREDIENTS
3 large eggs
2 Tbsp milk or water
Salt & black pepper
1 tbsp butter or Olive Basin olive oil
¼ cup Three Bean Salad, drained
2 tbsp shredded cheddar, Swiss, or feta
Fresh herbs (parsley, chives, or basil), optional
INSTRUCTIONS
1. Whisk the eggs: In a bowl, whisk eggs with milk/water, salt, and pepper.
2. Heat the pan: Heat butter or olive oil in a nonstick skillet over medium.
3. Cook the eggs: Pour in the egg mixture and let cook until the edges begin to set.
4. Add fillings: Spoon the drained Three Bean Salad onto one half of the omelette.
5. Sprinkle with cheese.
6. Fold & finish: Carefully fold the omelette over and cook 1–2 more minutes until cheese melts.
7. Serve: Slide onto a plate. Top with fresh herbs if desired.
Three Bean Chicken Salad
A refreshing and hearty chicken salad mixed with bright, tangy Three Bean Salad. Perfect for sandwiches, wraps, or enjoying over greens.
INGREDIENTS
2 cups cooked chicken (shredded or diced)
½ cup Three Bean Salad, drained
¼ cup celery, finely chopped
¼ cup red onion, finely diced
¼ cup mayonnaise (or Greek yogurt)
1 tsp Dijon mustard
Salt & pepper, to taste
Optional: chopped parsley or dill
Optional: squeeze of lemon for freshness
INSTRUCTIONS
1. Prep the base: Place chicken, celery, onion, and drained Three Bean Salad in a mixing bowl.
2. Make the dressing: In a small bowl, combine mayonnaise, Dijon, salt, pepper, and lemon (if using).
3. Combine: Pour dressing over chicken mixture and stir until evenly coated.
4. Adjust: Add more mayo/yogurt for creaminess or more Three Bean Salad for brightness.
5. Serve: Great on toasted bread, croissants, lettuce wraps, or over a bed of greens.