Cook 1 cup of red kidney beans or rosinha, 1 cup of black beans, and 1 cup of white beans separately in temperate water with salt.
They should be cooked, but still slightly firm. Let them cool and drain.
In a salad bowl, mix the three types of beans gently, adding chopped onion, diced red bell pepper, cherry tomatoes, and orange slices.
Prepare the dressing by mixing olive oil, lemon juice, minced garlic, and salt to taste.
Pour the dressing over the salad, stirring carefully, and sprinkle with parsley. Let it sit in the refrigerator for half an hour to allow the flavors to meld before serving.
Cook 1 cup of red kidney beans or rosinha, 1 cup of black beans, and 1 cup of white beans separately in temperate water with salt.
They should be cooked, but still slightly firm. Let them cool and drain.
In a salad bowl, mix the three types of beans gently, adding chopped onion, diced red bell pepper, cherry tomatoes, and orange slices.
Prepare the dressing by mixing olive oil, lemon juice, minced garlic, and salt to taste.
Pour the dressing over the salad, stirring carefully, and sprinkle with parsley. Let it sit in the refrigerator for half an hour to allow the flavors to meld before serving.
