Instructions

• If not already done, rinse and drain the kidney beans, garbanzo beans, and black beans. Make sure the 3 cups cooked wild rice blend is fully cooled.
• Dice the red bell pepper, 1/2 red onion, and 1–2 jalapeños (if sensitive to spice, remove the seeds and membrane and use just 1). Chop the 1/2 cup fresh cilantro.
• Zest and juice both limes.
• In a large mixing bowl, combine the cooled rice, kidney beans, garbanzo beans, black beans, diced red bell pepper, diced jalapeño(s), diced red onion, and chopped cilantro.
• In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine 2 tablespoons extra virgin olive oil, 1 tablespoon honey (or agave to make vegan), the lime zest, the lime juice, and 1/2 teaspoon kosher salt. Whisk or shake until the dressing is emulsified.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• If time allows, refrigerate for 1 hour to let flavors meld. Serve chilled or at room temperature.