by: Max M Rasmussen

3 bean salad - Boat trip on the Spree - Superbooth 18 - kvalilog_4

In this kvalilog I make a 3-bean salad packed lunch for a trip to Superbooth in Berlin. Superbooth is the world's largest synthesizer festival. you arrive at the festival via a boat trip down the Spree. 

this salad is one of the quickest and easiest dishes I know off, that also tastes good. I use it occasionally for boxed lunch because it is a lot of food in a little space. Which is practical when you are going to carry it along. However, the salad is equally good as an a side for lunch or dinner. Especially if you are a training hard and need as much protein as possible.



  • 1 can (15 oz) chickpeas
  • 1 can (15 oz) kidney beans
  • 4 dl frozen sweet peas (can be 1 can of white beans instead.)
  • ½ red onions (or a scallop)
  • 1 stem of celery
  • 1 bunch of parsley
  • 1 twig of fresh rosemary (or 1 tsp dried)
  • ½ lemon, juice of (or apple cider vinegar)
  • 1/4 cup (½ dl) olive oil
  • 1 tbsp sugar
  • 1 tsp topped salt
  • black pepper (I prefer course ground)


Start mixing all ingredients for the dressing so that it can gather as much flavor as possible and the sugar can dissolve.

Cut the half onion and the celery into small cubes. 

Chop parsley and rosemary as finely as possible.

Put it into the dressing.

Rinse the beans well and pour them into the dressing along with the frozen peas.


I measure my peas by just filling one of the bean cans with frozen peas. It saves on the washing up.

The dish is good to fry up the next day together with a can of tomatoes if there are leftovers.

Finished 3 bean salad - Max M Rasmussen
Ingredients for the salad - Max M Rasmussen
Ingredients for the dressing - Max M Rasmussen