This dish is a great substitute for any of it's less healthy BBQ friendly counterparts such as pasta, chips, or dip. It’s an older recipe, one of the first I ever made. So, it needed a little bit of an update and some of the dust to be blown off of it.

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! This salad here is served COLD and loaded up with cannelloni beans, garbanzo beans, and baby lima beans. Tossed with a simple dressing and a few other veggies for added crunch!

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!

Step-by-Step Photos:

Nutritional Claims: High Fiber • Low Fat • Low Sodium • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher