American Institute for Cancer Research (AICR): Three-Bean Salad with Tangy Coriander-Chili Dressing

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Three-Bean Salad with Tangy Coriander-Chili Dressing
The following bean salad makes a perfect picnic or patio entrée. Corn may be substituted for one of the bean varieties, if desired. Serve it with whole-grain bread and fruit for dessert.
Ingredients: 1 can (about 15 oz.) kidney beans, rinsed and drained 1 can (about 15 oz.) garbanzo beans (chick peas), rinsed and drained 1 can (about 15 oz.) black or pinto beans, rinsed and drained 1 can (about 15 oz.) corn, rinsed and drained (optional, in place of 1 can beans) 1/2 cup fresh lemon juice 2 Tbsp. extra virgin olive oil 4 garlic cloves, finely minced 1/2 Tbsp. chili pepper flakes, or to taste 3 Tbsp. crushed dried cilantro (coriander leaves) Salt and freshly ground pepper, to taste
Instructions:
1. Mix beans and corn in large bowl and set aside.
2. In blender, place juice, oil, garlic, chili flakes and cilantro (coriander). Purée until smooth and well blended. Adjust seasonings if needed, adding salt and pepper to taste.
3. Toss beans with dressing. Cover and chill, stirring occasionally, 3 to 4 hours or overnight.

Nutritional Information: Makes 4 1-cup servings.Per serving: 344 calories, 9 g. fat (1 g. saturated fat), 49 g. carbohydrate, 17 g. protein, 17 g. dietary fiber, about 600 mg. sodium.