The phrase cool beans is something I have been saying forever. It is kind of my signature phrase. But this time when I am saying “cool beans” I am actually referring to a cool bean salad.
Right now we are experiencing record high heats. We are only in the middle of June and we have already had quite a few days with temperatures over 100* F. Trust me, this is very, very HOT! So with the mercury levels rising, I am spending as little time as possible in the kitchen and away from the stove. I came across this cool and refreshing recipe from our very own “My Meals Are On Wheels” at https://beatcancer2010.wordpress.com/ Rebecca Fernandez. Of course I personalized it in my own way, but I was inspired by Rebecca’s delicious looking salad. And delicious it is too.
Summer Bean And Corn Salad
1 can garbanzo beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 cups corn
1 cup cherry or grape tomatoes cut in half
4-5 green onions, sliced
salt & pepper to taste
1/3 cup fruit flavored balsamic vinegar – I used Cara-Cara orange
2-3 TBSP olive oil
fresh lemon verbena, optional
Combine everything together then add the balsamic vinegar and olive oil and toss well. Refrigerate until ready to use.
This salad has it all. It’s colorful, cool, refreshing, low in fat and very healthy. Plus it tastes really good too. It is a win/win salad, perfect for these dog days of summer.
Stay cool, stay safe, and stay well Everyone. ‘Til next time.