|1 can (19 oz)||black beans, drained and rinsed|
|1 can (19 oz)||kidney beans, drained and rinsed|
|1 can (19 oz)||chickpeas, drained and rinsed|
|2||large tomatoes, chopped|
|3||cloves garlic, minced|
|4||green onions, finely chopped|
|3/4 cup||loosely packed cilantro|
|1/2 tsp||red pepper flakes|
|1/2 cup||lime juice|
|1 tbsp||olive oil|
In a large bowl, mix together black beans, kidney beans, chickpeas and tomatoes.
In a separate bowl combine whisk together cilantro, lime juice, garlic, onions, oil, and red pepper flakes. Toss beans and tomatoes with dressing. Cover and refrigerate the salad for at least 2 hours before serving.
Per serving: 243 cal, 14 g pro, 4 g total fat (0 g sat. fat), 41 g carb, 10 g fiber, 0 mg chol, 11 mg sodium