Three-Bean Salad

Three-Bean Salad

Ingredients:
1 cup canned white beans, drained and rinsed
1 cup canned kidney beans, drained and rinsed
1 cup canned black beans, drained and rinsed
½ bunch cilantro, stemmed and chopped
¼ cup chopped tomato
¼ cup chopped red onion
¼ cup extra-virgin olive oil
¼ cup Champagne vinegar
¼ teaspoon ground cumin
1 tablespoon freshly squeezed lemon juice
2 tablespoons agave nectar

Directions:
Kosher salt and freshly ground black pepper to taste
1. In a large bowl, combine the white beans, kidney beans, black beans, cilantro,
tomato, and red onion.
2. In a small bowl, whisk the olive oil, vinegar, cumin, lemon juice, agave nectar, salt,
and pepper.
3. Pour the dressing over the beans, and toss to coat. Chill the salad for several hours
before serving.
COUSCOUS SALAD
This is another great travel snack, but you don’t have to be traveling in order to enjoy
it. If you don’t plan to eat it right away, pack the dressing on the side, to add at the last
minute.
SERVES 4 TO 6 | LEVEL: JUMP SHOT
½ butternut squash, diced
For the vinaigrette: