Three-Bean Salad with Tangy Coriander-Chili Dressing
Nutrition
Calories: 68 kcalCarbohydrates: 3 gProtein: 2 gFat: 9 gSaturated Fat: 3 gSodium: 48 mgFiber: 2 gSugar: 2 gVitamin A: 1.4 IUCalcium: 7 mgIron: 4 mg
Ingredients
- 1 15oz can kidney beans, rinsed and drained
- 1 15 oz can roasted chickpea, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- ½ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 4 whole garlic cloves finely minced
- ½ teaspoon chili pepper flakes or to taste
- 3 tablespoon cilantro leaves
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- 1. Mix beans and corn in large bowl and set aside. In a blender, mix the juice, oil, garlic, chili flakes, and cilantro (coriander). Puree until smooth and well blended. Adjust seasonings, adding salt and pepper to taste. Toss beans and corn with dressing.
- 2. Cover and chill, stirring occasionally, 3 to 4 hours or overnight.
- Courtesy of Taste for Life
- Recipe From the American Institute for Cancer Research