Three Bean Salad
Three bean salad with a fresh Tex-Mex spin! Wild rice, jalapeño, and a zippy honey-lime dressing give it bright flavor. Perfect for a crowd!
Prep: 20 minutes
Total: 20 minutes
Servings: 8 -10 servings
Ingredients
- 3 cups cooked wild rice blend fully cooled
- 1 (14-ounce) can kidney beans dark or light, rinsed and drained
- 1 (14-ounce) garbanzo beans rinsed and drained
- 1 (14-ounce) black beans rinsed and drained
- 1 red bell pepper diced
- 1-2 jalapenos diced (if sensistive to spice, remove seeds and membrane and just add 1)
- ½ red onion diced
- ½ cup freshly chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey sub agave to make vegan
- 2 limes zest and juice
- ½ teaspoon kosher salt
Instructions
- In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
- In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.
Notes
- TO STORE: Salad will taste best eaten within two days but can last three or four tightly covered in the refrigerator.
- TO FREEZE: Store, tightly covered, for up to 1 month. Let thaw overnight in the refrigerator before serving.
- For more veggies, add 1 (10-ounce) package of frozen peas in with the beans in step 1.
Nutrition
Serving: 1(of 8)Calories: 214kcalCarbohydrates: 37gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 408mgFiber: 9gSugar: 6gVitamin A: 838IUVitamin C: 41mgCalcium: 35mgIron: 2mg
