Three Bean Salad with Wild Rice
from Well Plated

½ teaspoon kosher salt

2 limes, zest and juice

1 tablespoon honey (sub agave to make vegan)

2 tablespoons extra virgin olive oil

½ cup freshly chopped cilantro

½ red onion, diced

1-2 jalapenos, diced (if sensistive to spice, remove seeds and membrane and just add 1)

1 red bell pepper, diced

1 (10 ounce) package frozen peas, thawed

1 (14-ounce) can black beans, rinsed and drained

1 (14-ounce) can garbanzo beans, rinsed and drained

1 (14-ounce) can kidney beans (dark or light), rinsed and drained

3 cups cooked wild rice blend, cooled