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Before you jump to Bean Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now a good deal more popular than it used to be and rightfully so. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Even though we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make some simple changes that can start to make a good impact on our everyday eating habits.
These types of changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. It also has vitamin E which is beneficial for your skin, among other things. While you may already eat lots of fruits and vegetables, you may want to consider how fresh they are. If you choose organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier as you will be able to purchase the fruit when it is the freshest and ripest.
As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to bean salad recipe. To cook bean salad you need 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Bean Salad:
- Provide 15.5 oz kidney beans
- You need 15.5 oz black eyed peas
- Get 15.5 oz pinto beans
- You need 2 cloves garlic; finely minced
- Provide 1 jalapeño; minced w/ seeds & stems
- Get 1 bunch scallions; thinly sliced
- You need 1/2 green bell pepper; small dice
- Get 1/2 bundle cilantro; chiffonade
- Get 1/3 C yellow onion; small dice
- Prepare 1/3 C red onion; small dice
- You need 1/2 C white wine vinegar
- Take 1 large pinch kosher salt
- You need 1 drizzle EVOO
Instructions to make Bean Salad:
- Briefly rinse beans and black eyed peas under cold running water. Drain well.
- Combine all ingredients together in a large mixing bowl. Toss. Adjust seasoning with salt & vinegar.
- Variations; Black beans, green beans, cannellini beans, chickpeas, pigeon peas, corn, shallots, white onion, Vidalia onion, pearl onion, asparagus, arugula, spinach, romaine, tomato, celery, carrots, fresno chiles, parsley, sage, thyme, oregano, zucchini, lemon, basil, chives, cayenne, crushed pepper flakes, black pepper, salad dressing, feta, paprika, smoked paprika, serrano, cotija, coriander seed, lime, champagne vinegar, rice wine vinegar, white balsamic, mint, savory, kale, fennel, cumin, avocado, chile powder, liquid smoke, red/orange/yellow bell pepper
Cover and refrigerate for several hours or overnight. How Long Does Bean Salad Keep in the Fridge? Vinegar is a natural preservative which helps to keep this salad all good; you just need to be sure the onions and peppers are still crisp. This bean salad starts with three humble cans of beans: garbanzo, kidney beans, and cannellini beans. Occasionally, I'll switch out the cannellini beans for steamed green beans.
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