Serves 8–10

Serve this easy-to-make and healthy salad as a snack, a side dish, or as a light lunch. It is also super picnic fare.

Asian 3-Bean Salad

1 (14-ounce) can garbanzo beans

1 (14-ounce) can black beans

1 (14-ounce) can red kidney beans

1 medium-sized red onion, chopped

illustration cup chopped cilantro

4 tablespoons olive oil

3 tablespoons rice vinegar

3 cloves garlic, minced

1 teaspoon minced jalapeño

½ teaspoon lime zest

Salt and pepper to taste

  1. Place all the beans in a colander. Thoroughly rinse under cool running water. Drain and set aside.
  2. Stir together all the remaining ingredients and pour over beans; stir to combine.
  3. Refrigerate overnight, stirring occasionally. Season with salt and pepper.