I originally called this recipe, “Two bean salads in 10 mins.” Well, it took me 10 mins to chop everything. Maybe, if you are an expert chopper, you could finish in that time. My least favorite thing about cooking is cleaning up, a close second is prepping.
I remember before G was born, I would casually take my time in the kitchen: prepping, baking, and making elaborate meals. Now my cooking style is more like, “what can I put together in 10 minutes that isn’t going to make me fat?”
While I was chopping, I figured I might as well make two salads! Following, is the ridiculously easy recipe. Prepare these healthy salads this week for a quick lunch, snack, or side for dinner. Say word!
Directions:
Two bean salads in (more than) 10 mins
Ingredients
- 1 can Garbanzo Beans-drained & rinsed
- 1 can Black Beans-drained & rinsed
- 2 bell peppers
- 1 onion
- ½ c. frozen corn
- 1 avocado
- handful of chopped cilantro
- 1 cucumber
- 1 pint of cherry tomatoes
- Southwestern Black Bean Dressing:
- 1 lime
- 3 TSP Olive oil
- Pinch of cayenne
- ¼ tsp. cumic
- ¼ tsp. garlic powder
- Salt & Pepper to taste
- Greek Chopped Salad Dressing:
- 3 TSP Red wine vinegar
- ¼ cup olive oil
- 1 TSP Oregano
- Salt & Pepper to taste
Instructions
- Chop bell peppers, onion, avocado, cucumber, cherry tomatoes, cilantro.
- Half the bell peppers, onion, and cherry tomatoes in two medium sized bowls.
- Add the frozen corn, avocado, cilantro & black beans to bowl #1.
- Add the cucumber and garbanzo beans to bowl #2.
- Whisk together the ingredients for the Southwest Black Bean Dressing and pour into bowl #1.
- Whisk together the ingredients for the Greek Chopped Salad and pour into bowl #2.
- Gently stir to incorporate the dressing into each salad. Refrigerate for atleast 30 mins.
- Store in a covered bowl. Stays good in the fridge up to five days.
How I like to eat these:
-
Eat them straight out of the bowl.
-
On top of a bed spinach with a piece of chicken or salmon on top.
-
Serve the Southwest Salad as an appetizer with tortilla chips.
- Add a can of wild caught tuna or feta to the greek salad.