Mixed Bean  Salad

Mixed Bean Salad uses 3 types of beans and is quick, simple, and packed with protein, fiber, flavor, and texture! Perfect for potlucks, BBQs, picnics, etc.!

Ingredients – 3 cans (15-oz) cans of any kind of beans you like, drained, thoroughly rinsed, and drained again – 1 red bell pepper, seeded and diced – ½ of a red onion, minced –1 medium tomato, seeded and diced – 1 clove garlic, minced – 1 handful of cilantro, chopped – 1 tsp apple cider or sherry vinegar – Juice of 1 lime – 1 tsp of olive oil – 1 tsp of ground cumin – 1 tsp of ground coriander – Salt and pepper, to taste

Instructions – In a large bowl, mix the beans, bell pepper, onion, tomato, garlic, and cilantro together. – Add the remaining ingredients, mix well, season to taste, and let sit at room temperature for at least 10 minutes.

Storing Leftover Mixed Bean Salad You can assemble the Mexican three bean salad up to a day in advance to marinate covered in the refrigerator (for even better flavor!).  Once fully assembled, store any leftovers for 3-4 days, though the textures will be best on days one and two.