Bean Salad 3 Ways Makes 4-5 main course or 10 side dish servings
Developed by Reetu Nigam, RDN, MPH, CLE, CSR and Valerie Spier, MPH, RDN, CDCES Ingredients Mediterranean Southwest
Asian Indian
Nuts/Seeds
¼ cup lightly toasted pine nuts
¼ cup lightly toasted hulled pepitas (green pumpkin seeds) 2 limes, juiced or 2 Tbsp apple cider vinegar ½ tsp garlic salt ⅛ tsp ground black pepper 1 Tbsp Mexican spice blend ¼ cup peanut oil 2 (15 oz) cans of black beans, drained 1 package frozen and thawed corn 1 cup chopped jicama 1 pint cherry tomatoes, halved ½ bunch fresh cilantro, chopped finely
¼ cup lightly toasted slivered or chopped almonds or pistachios 3 Tbsp balsamic vinegar ½ tsp garlic powder ⅛ tsp ground black pepper 1 Tbsp garam masala ¼ cup extra virgin olive oil
Dressing
1 lemon, juiced 1 Tbsp red wine vinegar or Champagne vinegar 1 tsp smoked paprika ½ tsp dried oregano ½ tsp dried basil ½ tsp garlic powder ⅛ tsp ground black pepper or red pepper flakes to taste ¼ cup extra virgin olive oil or grapeseed oil 2 (15 oz) cans of cannellini beans, drained 1 large or 2 medium bell peppers, diced 1 medium red onion, chopped finely 2 stalks celery, diced 1 (2.25 oz) can sliced black olives or ½ cup Kalamata olives, drained ½ bunch of flat leaf parsley or 2 Tbsp fresh dill, chopped finely
Beans
2 (15 oz) cans of garbanzo beans, drained 1 large English cucumber (peeled) or 2-3 small Persian cucumbers (unpeeled), diced 1 bunch radish, sliced 1 orange bell pepper, chopped
Veggies
Fresh Herb
½ bunch of cilantro, chopped, finely
½ bunch of scallions, sliced
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