2 cups Mixed Beans (cooked)
2 cups Cherry Tomatoes (halved)
1 cup Parsley (finely chopped)
1 tbsp Pomegranate Extract
1 tbsp High Phenolic Olive Oil
Combine all ingredients in a mixing bowl. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
Serving Size: One serving equals approximately 1 1/2 cups of salad.
More Flavor: Add minced garlic, olive oil, cumin or dried herbs.
Additional Toppings: Top with feta, olives, mixed greens, spinach or avocado.
No Mixed Beans: Use equal parts chickpeas, kidney beans, white beans, lima beans, pinto beans, romano beans, or any combination of beans.