triple-everything bean saladtriple-everything bean saladtriple-everything bean saladtriple-everything bean saladtriple-everything bean saladtriple-everything bean salad

TRIPLE-EVERYTHING simply means 3 types of beans, 3 types of onions, 3 types of citrus juice, 3 dried spices, 3 fresh herbs and 3 additional flavors (olive oil, garlic and pomegranate syrup) to bring it all together into something nice and nourishing, in under 15 minutes ! And with this warm weather and the confinement pantry ready to explode with canned goods, it was a welcome meal solution.

It was time to use up some of the too many cans of beans that were perhaps too hastily purchased at the beginning of the lockdown period and required extra storage space beyond the pantry, alongside, the pasta, rice and other cans of stuff. And of course, I’ll also have to figure out what to make with the bags of dried beans and pulses that will be used up later, when it gets cooler.

Things are kind of back to normal now. Noisy, chaotic and busy with all the crazy unexpected street scenes that go on, right under my nose and under my balcony on a daily basis.

I do miss the peace and quiet of the past 2 months, which is rare on my little street but it was time to get back to regular life, with its ups and downs because the recent leisurely and somewhat worrisome, fictional  and static vacation period couldn’t go on forever.

Another thing you may have noticed is how we all had little or nothing new to say during this period, even when calling one another, apart from what did you cook, what did you clean, what did you reorganize and perhaps what did you plant or re-pot in your garden this week ? 

No more questions like where did you go, what did you buy, where did you have a nice drink or a  fancy meal ?

I guess that’s what we call “simple-living”, almost “country-living”, unless you also had to work from home on your computer too and take care of your younger kids and/or older parents.

And since we’re on the topic of simple-living and the back to the basics way of life, wouldn’t you say that we don’t eat enough beans, whether dried or canned ? And wouldn’t you also say that we often mention how we don’t eat enough and that we should eat some more. Why wait ?

EAT MORE BEANS & make this tasty TRIPLE-EVERYTHING BEAN SALAD this weekend … :)

triple-everything bean salad


1,1 kg or 7 cups


  • 750 grams (4 ½ cups) mixed canned beans (250 grams or 1 ½ cups each of red kidney beans & white cannellini beans & green flageolet beans)
  • 150 grams (2 cups) mixed onions (1 green spring onion, ½ red onion, ½ yellow onion)
  • 15 grams (1 ½ tbsp) garlic, crushed
  • 5 grams (3 tbsp) fresh flat-leaf parsley leaves
  • 2,5 grams (2 tbsp) fresh coriander leaves
  • 1,25 grams (1 tbsp) fresh mint leaves
  • 60 ml (4 tbsp) mixed citrus juice (juice of ½ lime, ½ lemon, ½ or ¼ small orange)
  • 120 ml (8 tbsp) olive oil
  • 15 ml (1 tbsp) pomegranate syrup (or liquid honey)
  • 7,5 grams (1 ½ tsp) fine sea salt
  • 2 grams (½ tsp) ground pepper
  • 1 gram (¼ tsp) ground cumin seeds


  • rinse and drain completely the different beans and set aside, chop the different onions in thin slices and pick the leaves off of the herb stalks and combine everything together in a large bowl
  • press the citrus juice, combine with the olive oil, crushed garlic, pomegranate syrup, salt, pepper and cumin and mix well
  • combine the dressing with the beans, onions and fresh herbs, adjust with more spices if necessary and chill for several hours in the refrigerator before serving, as a side dish or as a main dish with whole-wheat fresh bread.