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    Quick and Easy Bean Salad

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    This bean salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!

    Cooking is definitely one of those things that we often find we don’t have enough time for… or at least not as much as we’d like. Well, that don’t mean that we can’t eat good stuff, does it?  
    Take this beautiful bean salad for instance… you can whip this thing up in just about as much time as it will take you to crack open 3 cans of beans. 
    Of course, if you had plenty of time on your hands, you could go through the trouble of soaking and cooking your own beans, but then you’d totally lose the “quick and easy” side of things! Besides, I think that canned beans, especially if you choose good quality, organic beans, can be just as good as home cooked. 

    For this particular bean salad, I decided to go with a combination of Kidney Beans, Lima Beans and Chickpeas, but you don’t even have to use that same trio… feel free to substitute your favorites, or to change things up a bit just for fun!
    Once your beans have been dealt with — be sure to rinse and drain them well — it’s only a matter of chopping up few things, namely a small onion, a clove of garlic, a handful of parsley and a handful of mint, then grating about a cup’s worth of red cabbage. 
    Then, simply throw all of that, along with a generous drizzle of olive oil, a couple of tablespoons of lime juice, some salt and pepper into a large mixing bowl…

    All that’s left to do then is give all the ingredients a good toss and ideally, send your salad to the fridge for a couple of hours to give all those lovely flavors a chance to fully develop, get better acquainted and make friends with one another!
    Should you be lucky enough to generate leftovers, they will keep well for up to 4-5 days in the fridge. 

    Quick and Easy Bean Salad

    This Quick and Easy Bean Salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!
    Servings: 6

    US Customary – Metric

    1 19 oz can kidney beans, rinsed and drained
    1 19 oz can can chickpeas, rinsed and drained
    1 19 oz can can navy beans, rinsed and drained
    1 small onion, minced
    1 clove garlic, minced
    1 cup grated red cabbage
    2-3 tbsp fresh parsley, chopped
    2-3 tbsp fresh mint, chopped
    2 tbsp extra-virgin olive oil
    2 tbsp lime juice
    1 tbsp salt
    1 tsp black pepper

    Place all the ingredients in a large mixing bowl and toss to combine.

    Cover and refrigerate for 2 to 3 hours before serving, to allow for flavors to meld.

    Keep leftovers in the refrigerator for up to 4-5 days.

    Calories: 289kcal, Carbohydrates: 43g, Protein: 15g, Fat: 6g, Sodium: 1684mg, Potassium: 661mg, Fiber: 12g, Sugar: 1g, Vitamin A: 305IU, Vitamin C: 14.7mg, Calcium: 91mg, Iron: 4.5mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    consigliato per te

    • in Recipes of the Day

      Mediterranean Couscous Salad

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      Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!

      You can never have too many salad recipes now, can you? This fab Mediterranean Couscous Salad is one recipe that you’ll probably want to know by heart! The good news is, it’s so easy to make, you’ll probably only need to whip it up once and then you’ll be able to replicate it at will!
      Filled with loads of chickpeas, chunks of juicy tomatoes, crunchy yellow bell peppers and creamy little pearls of bocconcini, and very unpretentiously seasoned with tons of fresh basil, lemon juice, salt and pepper, this salad is super light and refreshing, yet incredibly satisfying.
      Absolutely perfect in the summertime, piled right next to your favorite grilled meat, it can just as well and very easily be enjoyed any time of year, and at any time of day, too! Hey, try it for breakfast, alongside a couple of pan fried eggs, why don’t you?
      Or, just enjoy it on its own, as a light vegetarian lunch or dinner… 

      A lot of people think that cooking couscous is ultra complicated and practically requires a degree in rocket-science or something. Nothing could be further from the truth! If you can boil water, you can make couscous. 
      Basically all you need to do is bring your liquid to the boil — in this case chicken broth — then as soon as it boils, dump the couscous in all at once. A ratio of 1:1 works perfectly fine, but you could go up to as much as 1.25 liquid to 1 couscous. So see? Even the measuring part isn’t totally exact science!

      Once your couscous has been added, give it a quick stir, then kill the heat, put a cover on that pan and let it rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

      While your couscous is happening, you’ll have plenty of time to prep and measure the rest of the ingredients…

      As soon as it’s ready, fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl.

      Add the rest of the ingredients to that bowl and toss gently, until well combined.

      Technically, your salad is now ready to be served, but if time permits, I strongly suggest that you put it in the fridge for a few hours to allow all those beautiful flavors to meld. Honestly, you could even afford to make the salad up to a full day ahead of time, if you wanted to.
      Any leftovers will keep for up to several days, providing that they’re kept refrigerated and in an airtight container.

      Mediterranean Couscous Salad

      Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!
      Servings: 4

      US Customary – Metric

      In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

      Meanwhile, prep and measure the rest of the ingredients.

      Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.

      Serve immediately or place in the fridge for a few hours to allow flavors to meld.

      This salad will keep for up to several days providing that it’s kept refrigerated in an airtight container.

      Calories: 553kcal, Carbohydrates: 83g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Sodium: 634mg, Potassium: 553mg, Fiber: 11g, Sugar: 5g, Vitamin A: 85IU, Vitamin C: 68.1mg, Calcium: 74mg, Iron: 4mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO