Mexican Three Bean Salad

Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 can (16 o.z.) black beans
• rinsed and drained
• 1 can (16 o.z.) small white beans
• rinsed and drained
• 1 can (16 o.z.) red kidney beans
• rinsed and drained
• 1 large red bell pepper, seeded
• and diced
• 1 cup thinly sliced scallions
• 1/2 cup loosely packed cilantro
• leaves, chopped fine

Directions

• 1. Make the dressing: In a large serving bowl, mix the iil,
• vinegar, salt and pepper until blended.
• 2. Add the beans, pepper, scallion, and cilantro. Toss to mix and
• coat. Cover and refrigerate for at least 3 hours for the flavors to
• develop. Stir before serving.
• Per 1/2 cup: 114 cal, 5 g pro, 12 g car, 5 g fat, 0 g chol, 308 mg
• sodium