This dish is a great substitute for any of it's less healthy BBQ friendly counterparts such as pasta, chips, or dip.
Why not impress your tastebuds and save the calories for a beer or glass of wine at your next cookout instead? Now that's what I call BBQ friendly!
Oh, what? Don't mind the giant BBQ sandwich in the background. It was much healthier than it looks. I promise!
Lately, I've been trying to push for a lot of the more simplistic and clean recipes. With recovering from my foot surgery still, I feel that my body could use all the help it can get while healing. So, I don't want to clog it up with processed nonsense.
This dish is actually a family favorite. Especially in the summer when you're looking for quick cool sides that won't heat up the house!
Three Bean Salad
Servings: 8 • Size: About 1/2 Cup • Calories: 159.1 • Fat: 0.8 g • Carb: 31.7 g • Fiber: 8 g • Protein: 9 g • Sugar: 1.4 g • Sodium: 315.7 mg
24 Oz. Cannellini Beans
15 Oz. Garbanzo beans (Chickpeas)
9 Oz. Frozen Lima Beans, Thawed
3 Medium Carrots, Grated
1-2 Jalapeños, Seeded & Stemmed
1/3 C. Fresh Cilantro
1/2 C. Apple Cider Vinegar
1 1/2 Tbsp. Olive Oil
1 1/2 Tbsp. Water
Salt & Pepper to Taste
This is another of those really difficult recipes...
Toss all ingredients into a large bowl together and stir until well combined.
Cover and let cool, marinate, and sit for at least 30 minutes.
Once ready, remove from the fridge and serve!