Three Bean Salad
15 oz. canned black beans, drained & rinsed
15 oz. canned kidney (red) beans, drained & rinsed
15 oz. canned garbanzo beans, drained & rinsed
1 red bell pepper, diced
4 shallots, diced
2 stalks celery, finely chopped
½ cup cilantro, finely chopped
2 tbsp honey
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp lime juice (preferably fresh-squeezed)
salt & pepper to taste
Drain, rinse, and mix three beans together with celery, red bell pepper, shallots and cilantro.
Whisk together liquid ingredients (honey through lime juice) into a dressing, add salt and pepper to taste and mix into the salad.
Cover with saran wrap and chill in refrigerator for at least 30 minutes.
Serve as a salad, or drain salad in a colander, puree in a blender and serve as chilled soup with a dollop of sour cream.