1 (16-ounce) can chickpeas
1 16-ounce) can black-eyed peas
1 (16-ounce) can red kidney beans
2 tablespoons olive oil
1 garlic clove, crushed
½ cup finely chopped green onions, including 1 inch of the green tops
3 tablespoons chopped cilantro
1 hot green chile, seeded and finely chopped
¼ teaspoon Roasted Cumin Powder
1/8 teaspoon freshly ground black pepper
½ teaspoon salt
3 tablespoons fresh lemon juice
Drain the chickpeas, black-eyed peas and kidney beans in a colander. Rinse with cold water. Pat dry with paper towels. Set aside.
Combine the olive oil and garlic in a small bowl. Set aside.
Mix the green onions, cilantro, green chile, roasted cumin powder, black pepper, salt and lemon juice in a large salad bowl. Add the beans and oil with garlic. Toss thoroughly. Cover with plastic wrap and refrigerate for 2 hours or longer.
Per Serving: Calories 115, Carbohydrate 16g, Fat 3g, Saturated Fat 0g, Dietary Fiber 5g, Protein 6g, Cholesterol 0mg, Sodium 150 mg.
Exchanges: 1 starch 1 lean meat