This bean salad is a huge hit with my family, and it’s just not summertime without it. This dish is packed with fiber, iron, and protein, so you can feel good about your kids asking for seconds—because they will!
Summer Bean Salad
1 can fat free reduced sodium black beans
1 can chickpeas
1 can fat free reduced sodium kidney beans
2 cups shelled edamame (I use the frozen variety)
1 small tomato (you can also use roasted red peppers if you have any), chopped
1 avocado, diced
2 tsp minced garlic
1 tbsp olive oil
1/2 cup chopped fresh cilantro
Salt and pepper
Drain and rinse the three canned beans and place them, along with the edamame, in a large bowl. Add the tomato, garlic, olive oil, cilantro, and avocado. Squeeze the juice of the lime over the avocado to help keep it from browning. Mix everything thoroughly, and salt and pepper to taste.