Three Bean Salad with Wild Rice
Ingredients:
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
Directions
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.
These aren’t just any old rice and beans—these are sassy rice and beans with jalapenos, cilantro, and honey-lime dressing.
Enjoy this summer salad recipe:
- Alongside other potluck sides dishes and entrees.
- Beside an Avocado Chicken Burger at dinner.
- Warmed with an egg on top for lunch (so good).
- I’ll even admit that I’ve reached for this three bean salad cold out of the refrigerator before bedtime instead of a more decadent late night snack.
Yes, this three bean salad recipe is that tasty.
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