Beans, beans, they’re good for your heart…

Since sandwiches can get quite boring after a while, I decided to make a delicious and healthy Mexican bean salad for lunch today instead. This recipe is great because it is so simple to make. Another advantage is that you can eat it cold, so if you are planning on eating it later on in the day, it is still delicious (and doesn’t get soggy like a sandwich).

Photography by Tomer Goldenberg

Beans (aka legumes) have many health benefits. They are rich in nutrients,  high in protein and fiber, low in fat and are cholesterol-free. They are a great substitute for meat, especially when they are combined with a grain (in this case, corn) which forms a complete protein, like meat.

So, here is what I used to make the salad (you can add or substitute any of the ingredients depending on what you have lying around your kitchen):
– 1 can of mixed beans, rinsed (chick peas, red kidney beans, black-eyed peas, white beans, romano beans, baby lima beans)

– chopped bell peppers (I used red and yellow)

– canned corn kernels

– chopped red onion

– for the sauce, combine: red wine vinegar, lime juice, lemon juice, salt and pepper, a dash of sugar, garlic (fresh or powder), cumin, chili powder and a touch of hot pepper sauce

Hope you enjoy it as much as I did 🙂

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