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Before you jump to Bean Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons why this is so. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can place a drain on the economy. Although we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all probability, most people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make some simple changes that can start to make a positive impact to our daily eating habits.
One way to address this to start seeing some results is to realize that you do not have to alter everything at once or that you have to entirely get rid of certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. Eventually, you will discover that you actually prefer to eat healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.
As you can see, it’s not at all hard to begin integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to bean salad recipe. You can have bean salad using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bean Salad:
- Prepare 1 can / /1 cup black beans cooked black beans, rinsed and well-drained
- Take 1 cup canned corn (drained) or defrosted frozen corn
- Prepare 1/4 cup Mung Bean Sprouts
- Use 1/2 Cup White Beans
- You need 1 orange, yellow or red bell pepper, chopped
- You need 1 cup quartered cherry tomatoes
- Provide 1 cup chopped red onion (from small onion)
- Prepare 1/2 cup finely chopped fresh cilantro (about ½ medium bunch)
- Prepare 1 / 1 tbsp jalapeno, finely chopped finely chopped pickled jalapeno
- Provide 1/2 teaspoon lime zest (from 1 lime, preferably organic)
- You need 2 tablespoons lime juice
- Provide 1/2 teaspoon chilli powder
- Take 1/2 teaspoon ground cumin
- Use 1/2 teaspoon salt, to taste
Instructions to make Bean Salad:
- In a large serving bowl, combine all of the ingredients and toss to combine.
- Taste, and adjust the seasoning or beans until the flavors really pops up.
- Cover for an hour to enhance the flavors.
- Leftover can be kept until 3-4 days. Just squeeze an extra squeeze of lime juice.
Combined with all four types of beans, the one thing that will bind these ingredients together is a balsamic vinaigrette. My colorful and crunchy Mediterranean Bean Salad is the perfect mixed bean salad ~ it'll take you through picnic and barbecue season with ease, and you'll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it's packed with protein! Three bean salad is usually made with canned green beans instead of the cannellini white beans I'm using here. But I've yet to meet a canned green bean I like, so cannellini it is. In addition to canned cannellini beans, we are using kidney beans and garbanzo beans.
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