Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| Dressing: | |
| 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 |
Directions
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.
Serves 8
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
Source: www.lesliebeck.com