Vegan Three Bean Pepper Salad

Three Bean & Pepper Quinoa Salad
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Yields: 6-8 servings

Ingredients:

• a variety of 3 (15oz) cans of beans (I’m using cannellini, habichuelas, and garbanzo beans)

• 2 peppers, coarsely chopped (I’m using 1 red pepper & 1 poblano pepper)

• 2 cups cooked & drained quinoa

• 1 small cucumber, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, chopped

• 1/3 cup of raisins or coarsely chopped dates

• 1 tablespoon olive oil

• 1 tablespoon maple syrup, (alternatives: date syrup, honey, agave)

• 1 teaspoon cinnamon

• 1 lime, zest & juice

• 1/2 cup fresh cilantro, chopped

• 1/2 cup fresh mint, chopped

• salt & pepper to taste

Garnish suggestions:

• avocado slices

• shaved almonds

• sliced mango

Directions:

In a large bowl, combine all ingredients and stir well. Store in fridge and enjoy within a week.

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Photography, Food Styling, and Recipe Development by Renee Sandoval.