Three Bean Insalata

Kidney BeansThree Bean Insalata

I love beans and they are full of protein, vitamin B and iron.  They are low in fat as well (about 1 gram of fat per cup) and loaded with fiber.  If you are using canned beans please be aware that they are higher in sodium so make sure to rinse them well to reduce the salt content.

INGREDIENTS

2 Cups Cooked & Drained Red Kidney Beans

2 Cups Cooked & Drained Black Beans

2 Cups Cooked & Drained Pinto Beans

2 Cups Cooked & Drained Yellow Hominy

5 Large Chopped & Seeded Tomatoes

2 Cups Chopped Onions

1 Cup Chopped Fresh Cilantro

4 Tablespoons Fresh Lime Juice

2 Tablespoons Olive Oil

3 Teaspoons Chili Powder

3 Teaspoons Ground Cumin

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper.  Mix well.  Cover with plastic wrap and refrigerate for 3 to 4 hours.  Remove from the fridge when ready to serve and transfer to a serving bowl.  Serves 10

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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