Spicy Three-Bean Salad

Makes 8 - 1 cup servings

1 - 15 ounce can kidney beans

1 – 15 ounce can great northern beans

1 – 15 ounce can black beans

1 red bell pepper - chopped into small dice

1 yellow bell pepper - chopped into small dice

1 green bell pepper - chopped into small dice

1 red onion - chopped into small dice

2 red jalapeno’s - chopped into small dice

4 cloves garlic - chopped into small dice

½ cup loose packed cilantro leaves:



Dressing:



¼ cup canola oil

½ cup red wine vinegar

¼ cup fresh lime juice

1 tsp cumin

1 tsp turmeric

2 tsp kosher salt

1 tsp black pepper

1 Tbsp chili powder



Rinse all beans well under cold water. Prepare all veggies and gently toss together with beans. Make dressing in a small bowl whisk and let stand at room temperature for 15 minutes to allow ingredients to dissolve. Toss salad with dressing refrigerate and serve when ready. Garnish with lime zest and sprigs of fresh cilantro.


Inflammation factor 171
260 calories
8 g fat
39 g carb.
11 g fiber
5 g sugar
Glycemic load 14
Amino acid score 93 (100 is perfect protein)
http://nutritiondata.self.com/facts/recipe/1794457/2?quantity=8.0&nc=1&autosave=form.info.autosave