- Veggie Fun Kitchen
– 15 ounces canned dark red kidney beans drained and rinsed – 15 ounces canned garbanzo beans drained and rinsed – 15 ounces canned white beans drained and rinsed – ¼ cup lime juice – ¾ cup fresh cilantro chopped – 1 cup red onion diced – 2 Tablespoons agave – 2 Tablespoons olive oil – 1 teaspoon ground cumin – ½ teaspoon salt
1. Chop the red onion and cilantro. Set aside.
2. Drain and rinse the three cans of beans.
3. Combine all of the ingredients in a medium/large bowl and mix well.
4. Serve as a side salad or as a whole bean dip with pita or chips.