Southwestern Three-Bean Dense Salad

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 4
Serving Size: 1 1/4 cups

Image courtesy of the American Heart Association

This no-cook salad is packed with flavor and protein. Plus, it’s so easy to put together that it’ll be your go-to for lunchboxes, potlucks, barbecues and more!

Ingredients

1 15.5-ounce can no-salt-added or low-sodium black beans, rinsed and drained

1 15.5-ounce can no-salt-added or low-sodium kidney beans, rinsed and drained

1 15.5-ounce can no-salt-added or low-sodium pinto beans, rinsed and drained

3/4 cup chopped tomato

1/3 medium red bell pepper (chopped)

1/3 medium yellow bell pepper (chopped)

3 medium green onions (thinly sliced)

1/4 cup salsa (lowest sodium available)

1/4 cup chopped, fresh cilantro

1 tablespoon olive oil (extra virgin preferred)

1/8 teaspoon pepper

4 ounces mixed salad greens, torn into bite-size pieces

1 medium lime (cut into 4 wedges, optional)

Directions

In a large bowl, stir together all the ingredients except the salad greens, tossing gently. (For best flavor, cover and refrigerate for 4 hours, stirring occasionally.) Spoon over the salad greens.
Serve with the lime wedges.

Quick Tips

Cooking Tip: For a quick lunch, wrap any leftovers minus the salad greens in whole-wheat or corn tortillas (lowest sodium available). Zap the wrap in the microwave until warm.

Tip: Substitute canned lentils (lowest sodium available), frozen edamame, thawed, or other varieties of no-salt-added or low-sodium beans, such as great northern or chickpeas for the canned beans listed in the recipe.

Nutrition Facts

Servings: 4
Serving Size: 1 1/4 cups

Calories	321
Total Fat	5.5 g (0.5 g saturated fat, 0.0 g trans fat, 0.5 g polyunsaturated fat, 2.5 g monounsaturated fat)
Cholesterol	0 mg
Sodium	109 mg
Total Carbohydrate	52 g (21 g dietary fiber, 5 g sugars, 0 g added sugars)
Protein	19 g
Dietary Exchanges	3 1/2 starch, 2 lean meat