The Bean and Salsa Salad recipe below is from Keely’s Grandma Jackie. She brought it over this week and the girls and I loved it, after it was gone the girls were both asking for more: ) I asked her if she would send it to me to publish on the blog as a new favorite! Thanks Grandma Jackie.
Jaime asked me to share this recipe. It has very fresh flavors and bright colors. It is an adaption from allrecipes.com. I know it is better to soak and cook your own beans but since I live alone I usually just grab what is quick and easy. “Goya” makes canned organic beans, and it is easy to find “Natural Directions” organic beans in most every store. I love cilantro so I use the whole bunch from the store. I would wear cilantro as a scent if it was availabe. And lime juice is just so so good on Mexican flavored foods. I hope you like this salad too.
- Grab three 15 oz. cans of your favorite different canned organic beans. (black beans, kidney beans, cannellini beans, garbanzos, great northern beans). You want different textures, colors and flavors, so mix them up. Drain and rinse the beans.
- 1 can organic sweet corn
- 1 green pepper chopped
- 1 yellow pepper chopped
- 1 red onion chopped
- 1/4 cup extra virgin olive oil or avocado oil
- 1/4 cup red wine vinegar
- 2 tbls. fresh lime juice
- 1 tbls. lemon juice
- 1 clove crushed garlic
- 1/2 tsp cumin
- *chopped cilantro
- salt and pepper to taste or use Herbamare
