Marinated Bean Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 16 minutes

Ingredients

1/2 red onion, thinly sliced

1 serrano chili

4 cloves garlic, chopped

1 jalapeño, deseeded and chopped

2 limes, juiced and zested

2 tbsp olive oil

1 tbsp apple cider vinegar

2 tsp maple syrup

1 tbsp low sodium soy sauce

1/2 cup chopped cilantro

1/2 cup chopped mint

1 19 oz can chickpeas, rinsed and drained

1 19 oz can white navy beans, rinsed and drained

1 cucumber, diced

1 avocado, diced

Kosher salt to taste

Directions

In a large bowl, combine red onion, serrano chili, garlic, and jalapeño.

In a small bowl, whisk together lime juice and zest, olive oil, vinegar, maple syrup, and soy sauce. Pour over the onion mixture and let the mixture sit for 3-4 minutes.

Add cilantro, mint, chickpeas, white beans, cucumber, and avocado to the bowl.

Season with kosher salt to taste and toss everything together.

Serve immediately or store in the fridge for up to 4 days.