This salad is rich in plant-based protein, fiber, vitamins, minerals, and antioxidants. It offers a good balance of macronutrients and micronutrients, making it a healthy and nutritious choice.
Mixed Bean Salad
A delicious complete meal or perfect pairing to your
favorite grilled meat or fish!
A delicious complete meal or perfect pairing to your
favorite grilled meat or fish!
Recipe (stores great in the fridge for up to 5 days)
Side Note (You can use any favorite canned beans of your choice)
Mine are
Small Cans
From the Canned Isle
Kernel Corn (low Sodium)
Red Kidney Beans
Black Beans
Chickpeas
White Kidney Beans
Shop Produce
2 Sprigs Green Onion (chopped)
1 Cilantro Bunch (chopped)
2 garlic clove (use fresh not powdered) (and mince it)
2 Lemons (Juiced)
2 Red Pepper (diced)
1 Green Pepper (Diced)
If you want some kick, add 1 small jalapeno (minced with seeds)
1 cup Extra Virgin Olive Oil
Side Note (You can use any favorite canned beans of your choice)
Mine are
Small Cans
From the Canned Isle
Kernel Corn (low Sodium)
Red Kidney Beans
Black Beans
Chickpeas
White Kidney Beans
Shop Produce
2 Sprigs Green Onion (chopped)
1 Cilantro Bunch (chopped)
2 garlic clove (use fresh not powdered) (and mince it)
2 Lemons (Juiced)
2 Red Pepper (diced)
1 Green Pepper (Diced)
If you want some kick, add 1 small jalapeno (minced with seeds)
1 cup Extra Virgin Olive Oil
Let's Make this!
Drain and rinse all your favorite beans and mix together in a bowl
Add all our chopped herbs, peppers,
lemon juice, garlic, salt, pepper, olive oil to the bowl
Taste and adjust for seasoning (the more herbs the better)
Tip: Make ahead, and refrigerate for up to 2 hours for the marinade to really enhance the flavors of your beans!
