15 oz red kidney beans (1 can or 2 cups cooked)
15 oz garbanzo beans
15 oz white northern beans
15 oz black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or roughly 3 cups
1 small bunch cilantro, chopped
¼ cup olive oil
3 Tbsp balsamic vinegar
1 tsp. chili powder, cajun seasoning, or cayenne pepper
½ tsp. salt to taste
½ lime (juice of, 1-2 Tbsp.)
Cook all the beans and rinse well. If you are using canned beans, drain them well and rinse them. Combine them in a mixing bowl. Add the onion and cilantro and mix well. In a separate bowl, combine the dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.
Serve as a side salad or as a salsa with chips. Enjoy
A serving is 1 cup and has 9 grams of protein.