Monday, June 7, 2010

Bean Salad

UMMMM!  We had dinner last night at my in-laws, and my mother-in-law had this wonderful, cold bean salad to accompany our supper.  It was so delicious, light, and refreshing!  Plus, I believe this is a healthy side item including lots of fiber, protein, and very little fat.  Jonathan loved it, and it just seemed so perfect for a warm, summer night!

Bean Salad

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup of red bell pepper, chopped
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons red wine vinegar
1/4 teaspoon cayenne (optional....we didn't have this in ours)

Drain and rinse beans.  Chop peppers, onions, and cilantro.  Combine beans and vegetables in a bowl.  Add red wine vinegar and cayenne (if using), and stir until salad is covered.  Refrigerate for at least one hour before serving.  The longer it sits, the better!  Serve chilled!

Delicious! Light! Perfect!

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