Bean Salad

Ingredients
15 ounces cannellini beans can, drained and rinsed
15 ounces kidney beans can, drained and rinsed
15 ounces garbanzo beans can, drained and rinsed
1/2 red onion chopped fine
1/2 cup cilantro fresh, chopped
1/4 cup lime juice
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon ground cumin

Instructions
In a large bowl, combine all ingredients and toss well to combine.
Cover and refrigerate for at least 30 minutes, best if the salad is allowed to rest overnight.
Toss before serving and enjoy.
Nutrition
Serving: 0.5cup | Calories: 308kcal | Carbohydrates: 49g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 525mg | Fiber: 11g | Sugar: 11g |

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