|1 can (19 oz./540 ml)||black beans, drained and rinsed|
|1 can (19 oz./540 ml)||kidney beans, drained and rinsed|
|1 can (19 oz./540 ml)||chickpeas, drained and rinsed|
|2||large tomatoes, chopped|
|3/4 cup / 175 ml||loosely packed chopped cilantro|
|4||green onions, finely chopped|
|1/2 cup / 250 ml||freshly squeezed lime juice|
|3||cloves garlic, crushed, or to taste|
|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.
Nutrition per ¾ cup (175 ml) serving: 194 cal, 11 g pro, 3 g total fat (0 g saturated fat), 33 g carb, 8 g fibre, 0 mg chol, 69 mg sodium
Source: Leslie Beck's Healthy Kitchen