|One 19 oz/540 ml can||black beans, drained and rinsed well|
|One 19 oz/540 ml can||kidney beans, drained and rinsed well|
|One 19 oz/540 ml can||chickpeas, drained and rinsed well|
|2||large tomatoes, chopped|
|4||green onions, finely chopped|
|1/2 cup / 125 ml||freshly squeezed lime juice|
|3||cloves garlic, crushed|
|1 tbsp/ 15 ml||olive oil|
|1/2 tsp / 2 ml||red pepper flakes, or to taste|
|1/4 tsp / 1 ml||coarse sea salt|
In a large bowl, mix together black beans, kidney beans, chickpeas, tomatoes, cilantro and green onions.
In a separate bowl, whisk together lime juice, garlic, onions, oil, red pepper flakes and salt. Drizzle over beans and tomatoes and toss to combine.
Cover and refrigerate the salad for at least 2 hours before serving.
Serves 10 as a side (3/4 cup /175 ml).
|Serving Size||Per 3/4 cup (175 ml)|
Source: Leslie Beck's Healthy Kitchen