After quite a hiatus, I decided that I was going to start my blog back up. In an effort to lead a more healthy lifestyle, Dean and I are going to be moving over to a “clean eating” lifestyle. I know there will be times that we will not be 100% clean eating, but that’s ok. It’s a lifestyle.
The first recipe that I’m sharing is confetti bean salad. I made this last night and it’s fantastic. My plan was to put it on top of lettuce and spinach and add some extra vegetables. Tonight, I really wanted junk food. So I put the confetti bean salad on top of Popcorn Indiana FIT popcorn chips (20 chips – 120 calories; fat 2.5 g; total carbs 22 g; protein 2 g). Healthy nachos – win!
This confetti bean salad is super easy to put together. Fifteen minutes tops!
I used Simply Balanced (Target brand) low sodium beans – chickpeas, black, and kidney. Make sure to rinse and drain your beans. I think the next time I might add fresh edamame to the salad.
I put the frozen corn in a bowl to start thawing. Next, I chopped up the green onions, cucumber, and garlic and added them to the corn. Then I added the beans to the bowl. The dressing is simple – in a separate bowl, add balsamic vinegar, chili powder, paprika, and sugar. Begin whisking those ingredients together, then while whisking start streaming in the olive oil.
Then I poured the dressing over the beans and vegetables and stirred it together. Simple and clean.
I really wanted the beans to soak up all those favors, so I let the salad marinate overnight. It was totally worth the wait. It would have been great even if I had not waited, but I’m glad I did.
I made a few changes to the original recipe. I don’t really like raw red onions so I used green onion because they have a milder flavor. I also traded out red peppers for cucumbers. Just a preference of mine.
So, here’s to new begins!
Confetti Bean Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12 cups
1 can garbanzo beans/chickpeas
1 can kidney beans
1 can black beans
1 package (10 oz) frozen corn, thawed
3 green onions
1 cucumber, chopped
3 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon chili powder
1/2 teaspoon paprika (optional)
1/2 teaspoon sugar
salt and pepper to taste
Combine first seven ingredients in a large bowl.
Whisk remaining ingredients in a small bowl and pour over bean mixture.
Serve at room temperature or chilled.
Store any leftovers in an airtight container in the refrigerator.
Adapted from http://www.twintough.com/2013/09/confetti-bean-salad-recipe.html