- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- ½ cup cooked lentils
- ½ cup roasted corn
- ¼ cup cheese of kine (salty cow's milk cheese)
- ¼ cup diced cucumber
- ¼ cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- ¼ cup diced red onion
HONEY DRESSING:
- ¼ cup olive oil
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- Salt & pepper to taste
In a large bowl, combine black beans, chickpeas, lentils, corn, cheese, cucumber, tomatoes, parsley, and red onion.
In a small bowl, whisk together olive oil, honey, apple cider vinegar, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Serve chilled.
Can be served at room temperature as well.