CHICKPEA AND BEAN SALAD

INGREDIENTS:

• 2 cups kidney beans, chickpeas, and corn
• 2 cups jícama, cut into small cubes
• ½ red onion
• ½ cup scallion stems, finely chopped
• Juice of 3 lemons
• ¼ bunch of mint, dill, and parsley
• 1 cup grated carrot
• Salt, pepper, olive oil, and chili flakes

INSTRUCTIONS:

1. Wash and drain the beans.
2. Finely chop the onion, as well as the herbs.
3. Mix everything together and season to taste.

Chef’s Note: Jícama can be substituted with green apple or pear; if desired, serve with feta cheese or fresh cheese.