Healthy cooking doesn’t get easier than this salad!
You can make this colorful and tasty salad in 5 minutes. It travels well, keeps for a long time when refrigerated, and is budget-friendly. In addition to protein and fibre, beans provide vitamins and minerals, such as iron, zinc, folate, and magnesium. Did you know the United Nations declared 2016 “the Year of the Pulse”?
- 1 can of red beans (drained and rinsed)
- 1 can of white beans (drained and rinsed)
- 1 can of black beans (drained and rinsed)
- ¼ cup finely chopped parsley
- ½ tablespoon of red wine vinegar
- 1 or 2 garlic cloves
- 2 tablespoons olive oil
- Salt and pepper
- Mix all ingredients.
- Add salt and pepper.
- Refrigerate, and serve when cold.
Feel free to substitute other beans. For the salad featured in the picture, I used black-eye pea, pinto and black beans. If you chose to use cans, please make sure that they are free of PBA, a toxic chemical.
Did you know that the United Nations declared 2016 the “Year of the Pulses”? To get pulse recipes from the Global Pulse Federation, which include beans, go to http://iyp2016.org/ but you can be sure I will be posting some more of my own recipes as well.