Low-Fat Mixed Bean Salad Recipe

Prepare Beans:

Drain and rinse the black beans, kidney beans, and chickpeas thoroughly.

Combine Ingredients:

In a large bowl, combine the black beans, kidney beans, chickpeas, corn kernels, diced bell pepper, finely chopped red onion, and chopped cilantro.

Make Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to create the dressing.

Dress Salad:

Pour the dressing over the mixed beans and vegetables. Toss everything well to ensure the salad is evenly coated with the dressing.

Chill (Optional):

Refrigerate the mixed bean salad for about 30 minutes if you prefer it chilled.

Garnish (Optional):

Garnish the salad with avocado slices for a creamy and nutritious addition.

Serve:

Serve the mixed bean salad as a protein-packed and satisfying side dish or as a light and wholesome main course.