Poor bean. Often, we forget how tasty and nutritious this little legume can be. On occasion, I find myself recommending clients to try a meatless meal by incorporating beans. For those who don't often cook with beans, making a quick and easy salad is great! Not only does it taste good, but can last for a couple of meals.
Beans are one of the least expensive protein sources and are packed full of fiber, antioxidants, and vitamins. Getting enough adequate fiber is essential to help with regularity and help reduce the risk of certain diseases like heart disease. Below is my recipe for a tasty Puerto Rican bean salad. Bring it to your next get-together and be ready for the compliments!
Puetro Rican Bean Salad
Make 6 servings
1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained
3 ribs of celery, chopped
1 bell pepper, chopped
¼ medium sweet onion, diced
3 tbsp fresh cilantro
3 tbsp red wine vinegar
3 tbsp lime juice
2 tbsp olive oil
1-2 tsp ground cumin
¼ tsp salt and ¼ tsp pepper (use 1/8 tsp salt if watching sodium intake and add extra seasonings if you prefer)
In a large bowl, combine beans, celery, pepper, onion, and cilantro. Next, season with vinegar, lime juice, olive oil, cumin, salt, and pepper. Mix well and adjust seasoning as needed. Serve immediately or place in the refrigerator for later use.