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May 29, 2011

Lean bean salad

This can be a great salad to make when you are short on time (if you use canned beans.)
You can use any beans you prefer. I planned on adding garbanzo beans as well but decided to save them for a hummus recipe I am experimenting on :) I prefer to eat this salad cold, but you can serve warm if you wish.

Lean Bean Salad
1 cup pinto beans (canned or raw)
1 cup kidney beans
1 cup black beans
3 cloves garlic, minced
1.5 TBSP olive oil
handful chives, diced
handful parsley, diced
Juice of one large juicy lemon
dash of sea salt and cayenne pepper to taste

1.If beans are canned, just open cans and combine all ingredients together. If you are on a raw diet, soak raw beans in filtered water for 24 hours, rinsing a few times, and then combine with remaining ingredients and serve. You can also cook the raw beans till soft, allow to cool and then combine with remaining ingredients.

Full of flavor and oh so easy!!


  1. The way you season your salad is very similar to the Lebanese way and in my mind, it is the best!

  2. Thank you for sharing your comment! I love international foods and it is special to know that I was able to make a Lebanese dish (and have it turn out well!) Actually, I was amazed at how delicious this plate tasted and it only took a few minutes to make. Less is definitely more in many recipes, isn't it? :) I will be sure to check out your blog too and I would love to attempt another Lebanese dish. Have a great evening. XO