Three Bean Salad with Chicken Wings and Pasta

Prepare the Ingredients Rinse and drain the kidney beans, cannellini beans, and chickpeas. Finely slice the red onion, dice the red bell pepper, and chop the fresh parsley.

Make the Three Bean Salad In a large bowl, combine the kidney beans, cannellini beans, chickpeas, red onion, red bell pepper, and parsley.

Prepare the Dressing In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Chicken Wings In a separate bowl, mix the honey, soy sauce, minced garlic, paprika, cayenne pepper, salt, and pepper. Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.

Cook the Pasta (8 oz) Bring a large pot of salted water to a boil. Add the pasta (8 oz) and cook according to package instructions until al dente. Drain and set aside.

Cook the Chicken Wings Preheat the oven to 400°F (200°C). Place the marinated chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.

Serve Plate the three bean salad, chicken wings, and pasta (8 oz). Enjoy this delightful meal with family and friends!