Friday's Fixin's: Bean Salad

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I’m craving beans. Perhaps I’m needing some protein? Perhaps its because my plumbing is a little, ahem, sloooooooow after all of our travels?  Whatever the reason, I’m ALL ABOUT beans!

The other day, I picked up Kathy Freston’s new book Lean: A Revolutionary and simple 30-day plan for healthy, lasting weight loss. Boy, oh boy, am I glad that I did!  What a GREAT read to begin the summer!

As you may already know, Kathy Freston promotes a vegan lifestyle, so as an aspiring vegan (I’m about 85%!), I was looking especially forward to reading The Lean.

She says that this program is “all about easy and gradually moving toward something.” She believes that tiny little things start a momentum and that small steps start the pathway for healthy living. I couldn’t agree more!

I was super excited to see her recipe for black bean salsa salad. YUMMY….& the perfect recipe to help my…issues (Silver Lining)! On another fun note, this recipe dates back to the 1950s and was created by a famous chef at one of my favorite spots, Neiman Marcus.

The Lean Black Bean Salsa Salad

Serves 6

Ingredients:

  • 2 (16 oz.) cans black beans, drained but not rinsed
  • 1 (14 oz.) can fire-roasted diced tomatoes with green chiles (or similar), drained but not rinsed
  • 1 (8 oz.) can of small white shoe peg corn
  • 1/2 cup broccoli floret, chopped into small florets
  • 1/2 bunch green onions, diced small
  • 1/2 English cucumber, seeded and diced
  • 2 stalks celery, chopped int 1/4-inch dice
  • 1 red bell pepper, diced small
  • 1 yellow bell pepper, diced small
  • 1 green pepper, diced small
  • 1 bunch fresh cilantro leaves, chopped
  • 1 tablespoon olive oil
  • 1 lime, squeezed
  • 1/2 cup wine vinegar
  • 1 clove garlic, minced or pressed
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
  • 1 avocado, diced small
  • Salad greens

I know, I know. It’s a lot more ingredients than I usually use (or can handle!) but I promise that it’s worth it!!

Instructions:

  1. Combine the beans, vegetables, and cilantro in a large bowl.
  2. In a separate small bowl, whisk together the oil, lime juice, vinegar, garlic, cumin, and salt and pepper.
  3. Pour the dressing on top of the bean mixture and toss to coat.
  4. Cover and chill for an hour or overnight to allow the flavors to develop (or eat it right away, the way I did!). 
  5. Dice the avocado and combine immediately before serving. Plate on top of salad greens.

This weekend, I’m planning on eating it in a salad, on tacos, and in a burrito…Yippeee!

I hope that you enjoy it as much as I do (Silver Lining)!

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