3 Bean Salsa Salad
A simple salad made with pantry staples and done within 10 min, win-win! It’s a big batch salad that keeps well in the fridge and perfect to prep ahead for the week to easily add to power bowls, or bring to potlucks!
Ingredients
1 can (19 oz/540 ml) kidney beans, drained and rinsed
1 can (19 oz/540 ml) black beans, drained and rinsed
1 can (19 oz/540 ml) chickpeas, drained and rinsed
1 cup frozen corn niblets, thawed
2 green onions, thinly sliced
3⁄4 cup orange juice
1 tbspFajita SeasoningorTaco Seasoning
1 recipe preparedPoco Picante Salsa, or other Salsa
Preparation
- Combine all ingredients.
- Serve immediately or marinate in refrigerator for up to 24 hours.
Nutritional Information
Per serving: Calories 200, Fat 1.5 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 690 mg, Carbohydrate 35 g (Fiber 10 g, Sugars 3 g), Protein 10 g.
Tips
Serve with whole-wheat pita wedges and prepared Epicure Guacamole.
Want to bring a little more heat? Swap 1 tbsp Poco Picante Salsa Mix for Taco or Fajita Seasoning.
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