- 1 (15 ounce) can pinto beans, rinsed & drained1 (15 ounce) can chick peas, rinsed & drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 red bell pepper, chopped
- 2 carrots peeled & chopped
- 2 stalks celery, chopped
- 2 green onions chopped-optional
- ½ cup olive oil
- 2 tbsp flax oil-optional
- 1 tbsp hemp oil-optional
- 2 tablespoons fresh lime juice
- 2 tbsp lemon juice
- 2 tbsp agave syrup
- ½ tablespoon celtic salt or sea salt
- 1 or 2 cloves minced garlic
- ¼ cup chopped fresh cilantro
- ½ tablespoon ground cumin
- 1 tsp ground black pepper
- 1 teaspoon chili powder
- cayenne pepper to season at serving time
Method
- In a large bowl, combine beans, chopped veggies, chives.
- In a large measuring cup, whisk together remaining ingredients.
- Pour dressing over vegetables and gently combine without mashing the beans.
- Serve over fresh greens.
- Allow diners to season with cayenne pepper to their liking.
Serves 6-8 for lunch or dinner.
