Three Bean Salad with Wild Rice
3 cups cooked wild rice blend, cooled
1 can kidney beans (dark or light), rinsed and drained
1 can Chickpeas, rinsed and drained
1 can black beans, rinsed and drained
1pkt of frozen peas, thawed
1 red bell pepper, diced
1/2 red onion, diced
1/2 cup freshly chopped cilantro
2 tablespoons extra virgin olive oil
1 tablespoon honey (sub agave to make vegan)
2 limes, zest and juice
1/2 teaspoon salt
1. In a large mixing bowl, combine the rice, kidney beans, Chickpeas, black beans, peas, bell pepper, red onion, and cilantro.
2. In a small bowl, large measuring cup, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, and then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.