Three Bean Salad with Cilantro Lime Dressing

Salads.
The cilantro (a favourite herb of mine) and lime juice make this fibre-rich bean salad taste delicious! I often add corn too. Serve it as a side dish with dinner or enjoy it for a plant-based lunch during the week.

Three Bean Salad with Cilantro Lime Dressing

Ingredients

Quantity Ingredients
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
DRESSING
1/2 cup / 125 ml freshly squeezed lime juice
3 cloves garlic, crushed
1 olive oil
1/2 tsp / 2 ml red pepper flakes, or to taste
1/4 tsp / 1 ml coarse sea salt

Directions

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).

Nutrition Facts

Serving Size Per 3/4 cup (175 ml)
Calories 194
Cholesterol 0
Carbohydrates 33
Fiber 8
Protein 11
Fat 3
Saturated Fat 0
Trans Fat 0
Sodium 69

Source: Leslie Beck's Healthy Kitchen