Black Bean Summer Salad

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Just when I thought there was nothing fresh to eat…I found a can of black beans and decided to make a salad. I drained and rinsed the beans, opened my vegetable bin and added diced green beans, red peppers, celery, red onions and peas. Then I finished the salad with a drizzle of extra virgin olive oil, salt, and some diced parley.

I could make this salad a hundred different ways…but this is what I had in the fridge, so this is what I used….and it was crunchy, flavorful, refreshing and so easy to make. Loved this and will continue making different versions of it. Hope I’ve inspired you to as well!

Here is a basic recipe. If you don’t have a particular ingredient, use something else. Remember, a recipe is simply a guide.

 

Ingredients

1 28 oz can (794 g) of black beans – you can actually use any size you like

2 – 3 celery stalks – medium diced

1 red bell pepper – medium diced, seeds and ribs removed

16 – 24 green beans – steamed and diced.

1 small (or 1/2 of a medium) red onion – medium diced

1 cup (340 g) of frozen baby peas – lightly steamed

1/4 cup (59 ml) extra virgin olive oil

Seasoned with salt

Finished with diced fresh parsley or cilantro

 

Instructions

Drain and rinse the bean. Add them to a large mixing bowl.

Add in all the remaining vegetables.

Add the oil a bit at a time until all is coated to your liking.

Season to taste with salt. Add chopped parsley or cilantro, stir, adjust seasoning and oil and enjoy.

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