Mixed Beans Salad.

A super easy, light, and healthy dish that’s great as a main course, side dish, or starter. It’s also one of my go-tos when I need to take something to a BBQ as it offers a nice vegetarian alternative to any guests who want it.The beans you choose to include are up to you. I find black beans and kidney beans (red or white) work nicely, but I’ve also used butter beans.

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I drain the canned beans, and a can of corn. Personally, I do a quick boil for my corn as it accentuates the sweetness. You don’t have to, and I don’t cook the beans, but this is an optional step you can take. I mix the beans and corn in a bowl and set it aside while I prep the rest of the ingredients.

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Then I chop up some bell pepper. The color doesn’t matter, but I find the red and yellow ones to be sweeter than the green. Add this to the bowl.

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I slice up some spring onions and add them to the bowl. Optional additions might include some cilantro, zucchini, or tomatoes. Whether or not you add tomatoes is up to personal preference. If you’re serving soon, it won’t get too soggy. However, if you are preparing ahead for a party, you may want to omit the tomatoes which will overwhelm the flavors and textures of the dish as it sits.Mix all together and season with some salt, pepper, lemon juice, a touch of olive oil, a little bit of minced garlic, and any other seasoning you want.

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Total time, 15 minutes to prep.

1 cup black beans
1 cup kidney beans
1 cup corn
1 red bell pepper
1 cup spring onions
1/4 cup cilantro
1 tsp salt
1 tsp pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon garlic
Makes 8 servings.
Calories: approx 200 per serving.

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