Week Night Yum Yum: Bean Salad

Tuesday, January 19, 2010

Beans, beans, beans! Seriously, beans are a totally underutilized ingredient out there. They're cheap, super easy to use, can make a dinner in under five minutes (I'm not kidding), and are good for you! Low calorie, low fat, and packed with nutrients, beans are making a comeback in my house for dinner.

Recently I made a fabulously easy and tasty bean salad for a side dish for dinner. Given that many of our new year's resolutions are to lose some weight, I thought I'd share the recipe here with you all. Enjoy!

Bean Salad
1 can red kidney beans, drained and rinsed through
1 can garbanzo beans, drained and rinsed through
2 large cloves of garlic, minced
kosher salt
freshly ground black pepper
2 Tbsp good quality extra virgin olive oil
1 Tbsp white balsamic vinegar
1 Tbsp julienned basil

Combine all ingredients in a bowl and mix well. Let stand 15 minutes before serving. Can also be done up to 2 days in advance!

My notes:
Make an appetizer out of this salad by serving it with some grilled chiabatta bread.

Makes a great low-carb side dish for any meat dish.

Add some chopped romaine lettuce, olives and feta cheese for a larger salad. Just make sure to add some more of the oil and vinegar for the dressing. Would make a great lunch or with added grilled chicken, a great low-fat dinner!

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