41
ORGANiC BEAN AND PEPiTAS SALAD
Quick and easy to prepare, this organic bean salad
is gluten-free, high in protein and low in fat!
Serves:
6
Serving Size:
1 cup
Prep Time:
20 minutes
Inactive:
2 hours
Cook:
0 minutes
TOTAL:
2 hours and 20 minutes
INGREDIENTS:
• 1 15-ounce can organic pinto beans
• 1 15-ounce can organic dark kidney beans
• One half of a 15-ounce can organic garbanzo beans
• 3 cloves garlic, minced (or pressed)
• 4 tablespoons organic apple cider vinegar
• 2 tablespoons honey
• ½-cup shelled pumpkin seeds (pepitas)
• ¾-cup organic cilantro, chopped
• ½-teaspoon fine sea salt
• ½-teaspoon black pepper
INSTRUCTIONS:
Rinse the pinto and dark kidney beans, drain and add to large bowl. Rinse garbanzo beans, drain and
add to same large bowl. Add pumpkin seeds and gently toss.
In a small bowl, whisk minced (or pressed) garlic, apple cider vinegar, honey, salt and pepper until
combined. Pour this mixture over beans in large bowl. Add freshly chopped cilantro and toss.
Place in sealed container in refrigerator until chilled—about 2 hours.
NUTRITIONAL VALUE:
Calories: 255
Sodium: 270 mg
Fat: 6 g
Carbohydrates: 39 g
Protein: 15 g
Sugars: 8 g
Nikki from Store 3642
in Statesville, NC
per serving
255
CALORIES
SIDES
