Bean Salad
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Packed with protein and fiber, this easy recipe that can be served as a side dish or on a bed of lettuce as light lunch.

1 (15.5 ounce) can black beans drained and rinsed
1 (15.5 ounce) can black kidney beans drained
1 (15.5 ounce) can garbanzo beans drained
1 cup chopped green bell pepper
½ cup chopped green onions
3 Tablespoons wine vinegar
2 Tablespoons olive oil
1 teaspoon fresh lemon juice
¾ teaspoon freshly ground black pepper
½ teaspoon sea salt or regular salt

Combine all ingredients. Cover and chill.
Serves 12 (serving size ½ cup)
Calories 128
Fat 4 g
Protein 5.8
Fiber 6.3
Carb 20 g