Colorful Bean Salad

I’m slightly obsessed with bean salads…

Not only is it yummy and colorful, but there are so many ways to make it. It whips up quickly and keeps for days. Plus, once you have some in your fridge, there are endless ways to eat it, including:

• As a side for dinner

• Pop a scoop on top of a traditional salad

• Eat it with chips or crackers

• Use it as a topping for baked potatoes or eggs

• Pair it with a couple of other summer salads for an easy lunch

• Or just eat it by the spoonful 😋

Is your mouth watering yet?

Here’s a recipe for my latest version...

Ingredients

• 1 can chickpeas, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 can black eyed peas, rinsed and drained

• 1-1/2 cups frozen corn kernels, thawed

• 3/4 cup finely minced red onion

• 1/3 cup cilantro, chopped

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1/8 cup honey

• 1 teaspoon salt

• black pepper to taste

Instructions

Whisk the olive oil, red wine vinegar, and honey until emulsified; add the salt and cilantro. Combine all other ingredients in a bowl, pour the marinade over the entire dish and mix thoroughly. Let sit for at least an hour and enjoy!

Wondering why you might want to add beans to your diet? They’re full of soluble fiber and plant-based protein and have been shown to promote heart and gut health, plus they’re rich in cancer-fighting antioxidants.

Bon appetít!