Pantry 3 Bean Salad {or dip}
Ingredients
- 15 oz Northern Beans, Drained
- 15 oz Chickpeas, Drained
- 15 oz Kidney Beans, Drained
- ¼ cup Lime Juice {fresh is best}
- ¾ cup Fresh Cilanto
- ½ Red Onion
- 2 tablespoon Agave {or honey}
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin
- ½ tsp Salt {to your taste}
Instructions
- Drain and rinse all 3 cans of beans and add them to a big bowl
- Dice onion in small pieces and cilantro and add it to the bowl
- Add the cumin, olive oil, and lemon juice to the bowl
- stir to combine
- Cover and let sit in the refregerator over night or at least an hour.
- Serve as a side dish or a dip
Tried this recipe?Let us know how it was!