Three Bean Salad with Cilantro Lime Dressing

Leslie's Featured Recipes.
Cilantro (a favourite herb of mine) and lime juice make this bean salad taste delicious! Serve it as a side dish with dinner and take the leftovers for lunch during the week. If you like, toss in some grilled corn.

Three Bean Salad with Cilantro Lime Dressing

Ingredients

Quantity Ingredients
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
DRESSING
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

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.

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