Tuesday, March 27, 2012

Two Bean Vegan Salad

This is the easiest recipe and so colorful! It makes a great side dish or meal and it's easily adaptable to any taste.  You can also swap out the beans and chickpeas for black-eyed peas, add a cup of cooked brown rice and it becomes similar to a Hoppin' John salad.  

       © Lisa Sieczka

Two Bean Salad:

1 can black beans
1 can garbanzo beans
1 cucumber, seeded and diced
1 red pepper, seeded and diced
1 tomato, seeded and diced
1/2 cup red onion, diced
1/4 cup chopped parsley
1/4 cup chopped cilantro (optional)

3T Lime Juice
3T Apple Cider Vinegar
1T Olive Oil
1 clove garlic, minced
1/2 tsp cumin
salt and pepper to taste

Cook black beans and garbanzo beans in saucepan in 1/2 Tbsp Olive Oil until hot and set aside to cool while you prep the other ingredients.

Mix all ingredients in a bow and pour dressing over.  Chill and serve cold.

Note: I choose to cook the beans as I dont care for eating anything straight out of the can, but it certainly would be fine to do omit that part.

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