Friday, January 17, 2014

Four-Bean Salad

Okay, so you know three-bean salads. They're delicious, healthy, full of protein. Well, I upped the ante and added a fourth bean. I know; I take some pretty intense culinary risks. This healthy and filling salad is perfect with tortilla chips, on a green salad, on pasta, or on its own. Enjoy the protein and the hearty taste! This recipe is based off of a Real Simple recipe and makes a huge bowl.


Prep Time: 10 minutes
Cook Time: none

Ingredients
One (1) can of chickpeas, drained and rinsed
One (1) can of cannellini beans, drained and rinsed
One (1) can of red kidney beans, drained and rinsed
One (1) can of black beans, drained and rinsed
1/2 red onion, chopped
One (1) tomato, chopped
1/2 cup of parsley flakes
Three (3) tablespoons of lemon juice
1/4 cup of extra-virgin olive oil
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
Salt to taste

Directions
In a small mixing bowl, mix the lemon juice, olive oil, cayenne pepper, black pepper, and salt.


In a large mixing or serving bowl, toss the rest of the ingredients together.


Drizzle the lemon juice mixture on top and toss or mix until the beans are fully coated.
Serve cool and enjoy!