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Fresh herbs

Posted Dec 07 2010 12:00am
Bean salad is one of my favorite lunch foods! I LOVE it! I crave it actually, especially when I haven't had it in a few days. Every time I make it, it turns out a little bit different, depending on what ingredients I have in my fridge. Let me start off by saying my favorite way to have bean salad is by starting with dry beans, soaking them overnight, cooking them, and chilling them in the fridge. This is a bit more work so sometimes I cheat and buy canned beans--try to get organic though. My mom and I whipped this up for lunch today and used canned beans, but it still turned out delish.

Ingredients 1 can organic Garbanzo beans
1 can organic White Soy beans
1 can organic Kidney beans
1 can organic Black beans
1 package frozen shelled Edamame--thawed
1/s medium onion
1 Tbs. minced garlic
1/2 Red Pepper, diced
1 c. organic baby carrots, chopped
3 ribs celery, chopped
1 Tbs. freshly chopped cilantro
1 large, firm Tomato, diced
Lemon juice (1 large freshly squeezed lemon)
2 Tbs. Balsamic vinegar
1/2 Tbs. ground cumin

1/2 fresh jalepeno, seeded, deveined and chopped
salt, pepper and red pepper flake to taste

Step 1) Start off by opening all of your cans of beans and draining and rinsing them in a colander. Combine in a large bowl. Stir gently because canned beans are usually very fragile and soft, especially organic beans.

Step 2) Dice tomato and add to beans.
Step 3) Saute onion, garlic and jalepeno on medium heat until soft. Add salt and pepper to flavor.
(this picture was taken before jalepeno was added)
Step 4) Add warm onion mixture to beans and stir.
Step 5) Add edamame beans, once thawed.
Step 6) Chop celery, carrots, red pepper and cilantro and stir into salad.
Step 7) Add lemon juice, balsamic vinegar, cumin and red pepper flake.
Step 8) Gently toss together veggies, dressing and spices. Either chill salad in fridge for an hour or enjoy at room temperature.
**Use leftovers in tacos, or mix up with rice to make stuffed tomatoes or peppers the next day.
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