Quantity: 6 to 8 servings
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 shallot, finely chopped
1 green bell pepper, chopped
1/2 cup cilantro, finely chopped
2 teaspoons chipotle in adobo sauce
1 teaspoon sugar
1/2 teaspoon salt
Juices of 2 limes
Zest of 1 lime
1. Place the black beans, garbanzo beans, and kidney beans in a large bowl. Add the shallot, bell pepper, and cilantro. Stir to combine.
2. In a small dish, stir together the chipotle in adobo sauce, sugar, salt, lime juice, and lime zest.
3. Pour the dressing over the beans and stir to coat. Place the bean salad in the refrigerator for at least 15 minutes before serving to let the flavors blend.Nutrition information: