Black, White and Red Bean Salad with Spicy Lime Dressing*

Ingredients

  • 1 3/4 cup low-sodium black beans, drained and rinsed
  • 1 3/4 cup low-sodium navy beans, drained and rinsed
  • 1 3/4 cup low-sodium kidney beans, drained and rinsed
  • 1 serrano pepper or jalepeno chile, seeded and stem removed, finely chopped
  • 1/2 cup scallions, thinly sliced
  • 2 cups red bell pepper, about 1 large pepper, diced or half red and half yellow pepper
  • 1/2 cup cilantro, chopped
  • SPICY LIME DRESSING
  • 1/2 teaspoon garlic, finely chopped, about 1 small clove garlic
  • 1 teaspoon Dijon mustard
  • pinch of salt, or as desired
  • 1 teaspoon honey
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chipotle pepper or your favorite hot sauce, to taste
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh lime juice or more to taste
  • 2 tablespoons extra virgin olive oil
  • Meets Cardiac Rehab guidelines.

Preparation

  1. In a large bowl, combine first seven ingredients to make the salad.
  2. In another bowl, whisk together remaining ingredients for the dressing. Pour the dressing over the beans and vegetables.
  3. Toss well and allow flavors to blend for an hour before serving. Adjust seasoning as desired.
  4. Salad can be refrigerated for up to 5 days.

Categories

  • Salad
  • Side Dish
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegetarian
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serving Size
3/4 cup
Serves
8
Calories
204.00
Total Fat (g)
4.50
Saturated Fat (g)
0.60
Sodium (mg)
23.00
Total Carbohydrates (g)
33.00
Dietary Fiber (g)
11.00
Protein (g)
10.00