Rating: 4.18 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

You could also call this bean salad Empedreado - which just means gravel or pavement in Spanish. Adjust the amount of the vinegar to suit your tastes.

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well.

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  • For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes.

Nutrition Facts

326 calories; protein 12.2g; carbohydrates 45.6g; fat 11.8g; sodium 407.5mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
09/12/2003
I made the salad two times; cutting the olive oil down to 2 T. because of the oily aftertaste in second day servings. A little ciliantro helped. Read More
(20)

Most helpful critical review

Rating: 3 stars
06/19/2004
OK not great not bad but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again. Read More
(13)
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/12/2003
I made the salad two times; cutting the olive oil down to 2 T. because of the oily aftertaste in second day servings. A little ciliantro helped. Read More
(20)
Rating: 5 stars
07/23/2003
Great bean salad Julio! I cut the oil to 2T and added a touch of garlic powder. This will make a good addition to our Fourth of July picnic. Thanks for sharing. Read More
(15)
Rating: 3 stars
06/19/2004
OK not great not bad but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again. Read More
(13)
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Rating: 4 stars
11/19/2003
This salad was very good and really easy to make. Not everyone liked it though so picky eaters beware. Great to prepare when you have a vegan over for dinner. I used canned beans and corn and it turned out well. Read More
(11)
Rating: 4 stars
12/02/2002
!!que ensalada mas rica!! Read More
(11)
Rating: 5 stars
04/17/2004
I love this recipe - it's fast and tasty! I actually use dried chives & parsley to make it even faster to make. Read More
(11)
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Rating: 4 stars
08/29/2002
Really yummy although I got a little heavy handed with the onions. My mom loved it and said next time to bring her a bigger helping! Read More
(11)
Rating: 4 stars
05/30/2008
This was good but it was missing something to me. I added more red wine vinegar cilantro and added a chopped tomato. It still seemed to be missing something so I'm giving this 4 stars instead of 5. Read More
(3)
Rating: 4 stars
03/10/2008
mmmm....beans. good recipe but "gravel salad" really doesn't sound appealing. chin chin needs to chill out on the garbanzo bean vs. chickpea terminology. they are both acceptable and interchangeable. Read More
(2)