Summer Bean Salad by Gwen Eager - Garden of Life

Serves:

4-6

Use Organic:

• 1 15.5 oz. can garbanzo beans
• 1 15.5 oz. can black beans
• 1 15.5 oz. can kidney beans
• ¾ cup cherry tomatoes halved
• ½ cup finely chopped celery
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• ¼ cup olive oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon honey or maple syrup
• 2 garlic cloves minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Directions:

1. Whisk together the olive oil, vinegar, honey, spices, garlic, salt and pepper.
2. In a large bowl, place beans, onion, tomatoes, celery and then pour dressing on top and mix well.
3. Top with micro greens or diced avocado if desired.
4. Store salad in refrigerator for up to 3 days.