Mexican Bean Salad

This delicious salad is from The No Fail Diet by Leslie Beck.  With a whopping 10 grams of fibre per serving - this is an easy way to boost your daily fibre intake.

Mexican Bean Salad


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
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.

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