Do you love cold bean salads as much as we do in the summer? This one is sooo yummy, healthy, and filling! I have been gluten free for 14 years and dairy free for 6 so this fits the bill for both of those intolerances.
The black bean’s fiber, potassium, folate, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in black beans helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
A half-cup of garbanzo beans provides 143 calories. You’ll also get 27 grams of carbohydrate, your body’s preferred source of fuel, and 6 grams of muscle-building protein. With 5 grams of fiber per serving, garbanzo beans are an excellent source of dietary fiber. They also pack magnesium, potassium and iron.
With all that healthiness and yumminess, here is my Bean Salad recipe!
Ingredients (we use organic ingredients as much as possible):
2 cans of black beans
2 cans of garbanzo beans
6 – 8 sprigs of fresh cilantro cut finely with scissors
1/2 red or sweet onion, chopped
5 hot jalapeños, chopped
5 mild jalapeños, chopped
4 – 6 celery stalks, chopped
1 cucumber, chopped
3/4 quart of grape tomatoes, halved
4 – 5 carrots, chopped
Avocado on top, right before you eat it (do not mix into the salad since avocado gets mushy quickly)
In bowl mix –
3 Tablespoons olive oil
3 Tablespoons Golden Balsamic Vinegar
1 lemon, squeezed for the juice
1 Tablespoon basil
2 cloves garlic, minced
Salt and pepper to taste
Combine all, cool in refrigerator and enjoy!
It’s all about the journey…