I stumbled upon this recipe awhile back on Pinterest and tagged it to my "lunches" board. Well over the weekend I decided to start including new ideas for our lunches during the work week. We typically brown bag it everyday but we are a little tired of the same old ideas. So I dug this one out of the millions of pins I have on Pinterest (I might be slightly out of my mind on Pinterest and taking a much needed break from it). I love all kinds of beans and they have so much protein - a great way to eat a healthy lunch. The combination of the sweetness and crunch of red/green bell peppers - YUM! Add some seasonings to it and let is sit in the fridge... so easy right! It was hard not to eat it as I was making it to be honest. And, they say you eat with your eyes first - well doesn't this picture speak a thousand words????
ingredients
• 1 can dark kidney beans, rinsed and drained
• 1 can cannelini beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 8 oz roasted corn kernels
• 1 red onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 serrano pepper, seeded & minced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp sugar
• 1/2 lemon juiced
• 1 lime juiced
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 1/2 tsp cumin
• 1/2 tsp chili powder
directions
Toss all the beans, corn, peppers, garlic & cilantro in a large bowl that has a lid. In a smaller bowl, whisk together the oil, vinegar, sugar, citrus and spices. Then pour this mixture over the veggies in the larger bowl. Toss to coat thoroughly and store in fridge until ready to serve.
The longer this salad sits in the fridge the better it tastes!
Enjoy!
Recipe adapted from A Hint of Honey
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