3-Bean Good Luck Salad With Cumin Vinaigrette

Ingredients:

For the Salad:

• 1 cup cooked chickpeas (or canned, rinsed and drained)
• 1 cup cooked kidney beans (or canned, rinsed and drained)
• 1 cup cooked black beans (or canned, rinsed and drained)
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ½ cup chopped fresh cilantro or parsley
• 1 avocado, diced (optional)

For the Cumin Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lime juice (or lemon juice)
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• ½ teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions:

1. Prepare the vinaigrette:
   In a small bowl, whisk together olive oil, lime juice, vinegar, cumin, honey, and garlic.
   Season with salt and pepper to taste. Set aside.
2. Assemble the salad:
   In a large bowl, combine chickpeas, kidney beans, and black beans.
   Add red onion, bell pepper, tomatoes, and cilantro (and avocado if using).
3. Dress the salad:
   Pour the cumin vinaigrette over the salad and toss gently to combine.
   Taste and adjust seasoning — add more lime juice for brightness or cumin for warmth.
4. Serve:
   Serve chilled or at room temperature.
   It makes a great side dish for grilled meats, tacos, or as a light lunch on its own.