Beans are loaded with fiber and protein.
If you are tired of serving a standard green salad alongside your main course, try making a bean salad instead. The salad provides a powerful nutritious combination of a high fiber and high protein count. The dish works nicely with freshly grilled foods. It is also an ideal dish to make on hot summer days because the only cooking required is to steam the corn; other than that, the salad simply requires mixing ingredients and allowing the flavors to blend. Add this to my Recipe Box.
Instructions
1. Peel the two ears of corn and steam them until they are tender, about 15 minutes. Cut the corn from the cobs and add the kernels to the large bowl.
2. Drain and rinse the garbanzo beans and the black beans. Add the beans to the bowl.
3. Slice the jalapeno in half lengthwise, and remove the seeds and stem. Mince the jalapeno and add it to the bowl. Scrub your hands after handling the jalapeno. Any residual juice will burn your eyes if you accidentally rub them.
4. Cut the red bell pepper in half lengthwise and remove the seeds and stem. Dice the jalapeno into bite-sized pieces and add to the rest of the ingredients. Cut the mango in half, remove the skin and cut the flesh off of the seed, cutting the fruit into bite-size pieces. Add the mango, pineapple and cilantro to the bowl.
5. Cut the limes in half, and squeeze the juice into the bean mixture, adding about 4 to 5 tablespoons. Add the 2 tablespoons of sherry vinegar, one teaspoon of cumin, 1/3 cup of olive oil and three tablespoons of honey to the beans. Season with salt and pepper and mix well. Refrigerate for at least an hour for the flavors to blend, and stir again before serving.
Tags: flavors blend, half lengthwise, half lengthwise remove, lengthwise remove, lengthwise remove seeds