3-Bean and Salsa Salad

Original recipe is from Rachel Ray's Everyday Living magazine. High protein, quick cooking side dish. I added garlic to mine (as I add minced garlic to just about everything). It is recommended to serve this warm, but I like it chilled as well.

• Ready In: 5 mins
• Serves: 8

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  tablespoon garlic, minced
• 1 (10 ounce) box green beans, thawed and dried
• 1⁄2 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed
• 1 (15 ounce) can chickpeas, rinsed
• 1⁄2 cup salsa
• 1⁄4 cup flat leaf parsley, chopped
•  salt and pepper (to taste)

Directions

1. In a large skillet, heat olive oil over high heat for one minute. Add garlic, green beans, cumin, and a pinch of salt; cook, stirring, until beans slightly blister (about 5 minutes).
2. Transfer green beans to a large bowl then add remaining ingredients (except for the salt and pepper). Toss.
3. Season with salt and pepper to taste.