Mixed Beans Salad Recipe

As you know, I have been trying to discreetly focus on more health conscious meals for the family. The way I figure it, she who cooks has the right to control what is on the menu, and I’ve been pleasantly surprised at how well my new cooking regime has gone down. The green bean soup from last week is a prime example. Much to my surprise, I got no complaints about the soup. Sometimes the less attention you give to something the easier it is to sneak it into the routine.

If I can get my family to eat something that tastes good and has potential benefits to the skin, I have nothing at all to lose by increasing the frequency of beans in our menu. I thought I would push my luck and try another recipe for beans since the first one went over without a complaint. It seems that you can sneak beans right into many of the family favorites without anyone really noticing, which is why I chose this recipe.

This time I thought I would take less of a risk with a more subtle bean dish. The Green Mung Bean Soup was a little bit bold for the first time cooking with beans. This time I am going to be a little more discreet and stick with a more traditional Summer Bean Salad recipe. It’s quick, easy and a great dish for when the weather is warm.

The recipe I am using takes about 15 minutes to prepare and serves 8.

Ingredients

1 (15 ounce) can of red kidney beans drained and rinsed (you can substitute or add other beans such as kidney or butter beans)

1 (15 ounce) can of black beans drained and rinsed

1 chopped green bell pepper

1 chopped yellow bell pepper

2 chopped green onions

1 ½ cups of chopped fresh tomatoes

1 cup of chunky salsa

½ cup of red wine vinegar

2 tablespoons of chopped fresh cilantro

Preparation

In a large bowl, toss together the kidney beans, black beans, green and yellow pepper, tomatoes and onions. In a separate, bowl mix the salsa, vinegar and cilantro. Pour this mixture over the bean mixture and gently stir to coat all of the ingredients. Chill for at least an hour before serving.

The great thing about this recipe is that it has less than 70 calories per serving, less than 1 gram of fat and has no cholesterol. I am going to serve it tonight as a side dish with my grilled lemon chicken. Keep your fingers crossed that no one will notice all of the beans!

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