I don't understand when people say they don't like beans. Really? You don't like hummus, falafel, or refried beans? No tacos or burritos in your life, no black eyed peas on new years, no chili? What has the world come to if it is acceptable to avoid an entire healthy and varied food group? Beans are an inexpensive and filling protein. They have tons of fiber, are low in fat, are full of protein, add lots of texture and taste, and can be coaxed into many different forms to fill you up. We eat beans all the dang time. Soups, bean burgers or "cutlets" if we're feeling fancy, chickpea flour pancakes, beans with greens, beans as a dip or spread.....refried beans, roasted beans...even bean salad. Behold. And please eat some beans this week, you'll be glad.
Don't Get Me Started on Beans Salad
1 can each black beans, garbanzo beans, black eyed peas, rinsed & drained
1 red pepper, evenly chopped
1 yellow pepper, evenly chopped
20 or 25 sugar snap peas, deveined & chopped
2 T minced shallots
juice from 1 lemon
1 teaspoon salt
1 tablespoon agave syrup
1/3 cup olive oil
1/4 cup fresh chopped parsley or 2 tablepoons dried
Mix beans, peppers and peas in a large bowl. Combine shallots, lemon juice, agave and oil in food processor or blender until creamy. You can also use an immersion blender or with some elbow grease, just wisk until creamy! Add to beans, stirring to coat everything. Stir in parsley. You might want to add a bit more oil or salt and pepper - but you MUST let this hang out in the fridge, covered, for a couple of hours. It improves with time.
Serve with chips or pita or spoons. Enjoy!
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| Beans Beans the Musical Fruit....I know, I'm a juvenile. |
Last night we had a little get together with a couple of friends and we made some snacks. I threw together this lovely bean salad that took all of 10 minutes to prepare - and it was awesome.
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| Oops, need a bigger bowl to toss this all together! |
1 can each black beans, garbanzo beans, black eyed peas, rinsed & drained
1 red pepper, evenly chopped
1 yellow pepper, evenly chopped
20 or 25 sugar snap peas, deveined & chopped
2 T minced shallots
juice from 1 lemon
1 teaspoon salt
1 tablespoon agave syrup
1/3 cup olive oil
1/4 cup fresh chopped parsley or 2 tablepoons dried
Mix beans, peppers and peas in a large bowl. Combine shallots, lemon juice, agave and oil in food processor or blender until creamy. You can also use an immersion blender or with some elbow grease, just wisk until creamy! Add to beans, stirring to coat everything. Stir in parsley. You might want to add a bit more oil or salt and pepper - but you MUST let this hang out in the fridge, covered, for a couple of hours. It improves with time.
Serve with chips or pita or spoons. Enjoy!
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| Thou shalt love beans and consume them with frequency. |
beautiful salad!
ReplyDeleteI love beans. Beans, greens, and grains with tahini sauce is my ultimate favorite meal.
ReplyDeleteThis comment has been removed by the author.
ReplyDeletei didn't remove my post...i couldn't figure out how to post on my own blog! ha! I LOVE TAHINI on beans! i miss the sweetpea bowls....and there truly isn't a better friend to garbanzos than tahini, is there?
ReplyDeletethanks for posting ladies!!
xo
there are certain people *coughgrandmacough* in my family who don't like beans. and i'm the picky one? seriously?
ReplyDeleteOMG, have you heard of "The Indian Slow Cooker" book by Anupy Singla??
ReplyDeleteIt's AWESOME!!!! It is nearly all vegan and she uses DRIED, UNSOAKED beans so we are talking dirt cheap to make. A FEW minutes of prep time and you push a button. If you like Indian food, you need this book!!!! The Rajmah, (with kidney beans), Vegan Kheema (think Match Meat), Vegan Rice Pudding, Vegan Dal Makhani all ROCK. It is a must buy!!!!