A few weeks ago, my workplace served bean salad for lunch, and I ended up really liking it! I found out from my boss that the cook based it off of her recipe. She told me how to make it, so I decided to make my own variation. It turned out pretty good! I really like how it’s healthy for you, and I love the addition of cilantro. YUM. I ended up using a lot of the canned stuff for convenience, but I know this salad would be better if I’d use fresh ingredients. I’ll have to try that next time!
Oh, I also tried to make my own baked wheat tortilla chips. That didn’t taste too good, so I’ll have to fiddle around with that. Maybe it’s the wheat that made the chips turn out weird. Oh, well! At least the salad alone was nommy!
3 cans of different beans (I used kidney, black, and great northern beans)
1 can of corn
1-2 chopped red onions
1/4 – 1/2 cup lemon juice
salt and pepper
1 handful of chopped cilantro
1. Drain the beans and the corn and combine with the onions.
2. Mix in the lemon juice and the salt and pepper for taste.
3. Add the cilantro to the mixture.
4. Serve with feta cheese sprinkled on top.