Registered Dietitian Huma Chaudhry
Spiced
Bean
Salad
Bean salads have always been my go-to for BBQ's, picnics, and quick side dish to make for dinner. I have paired it with grilled chicken, oven-roasted salmon, and even tossed extra in a batch of crockpot vegetable soup. I love how this fiber and protein-rich pantry staple can be so versatile. The combination of natural flavors from the herbs, serrano pepper, and spices makes this recipe an all-time favorite in my household. This Spiced Bean Salad is also so perfect to make in large batches for meal prep purposes. The flavors enhance even more after being refrigerated overnight. It is a perfect way to bring flavor and plant-based protein to your plate!
Spiced Bean Salad Recipe
Servings: About 4 servings
Prep Time: 10 minutes
Cook Time: None
Total Time: Up to 10 minutes
Author: Huma Naz
Ingredients:
Salad
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1 can(15 oz.) of garbanzo beans
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1 can(15 oz.) of kidney beans
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1 medium baked/boiled potato, diced
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1 large tomato, diced
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1/4 cup fresh cilantro, chopped
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1/2 medium onion, finely chopped
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1 small fresh serrano pepper, chopped
Dressing: Adjust spices per preference
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1-2 tbsp. olive oil
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2 tbsp. fresh lemon juice
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1/2 tsp. coriander powder
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1/2 tsp. chili powder
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1/2 tsp. black pepper
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Pinch of salt
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1/4 tsp. turmeric powder
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Light drizzle of honey
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1 small garlic clove, minced
Directions:
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Drain, rinse, and place the beans in a medium size mixing bowl ( you can cook beans for a few minutes to soften them if desired).
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Chop the tomatoes, onion, potato, pepper, cilantro, and toss them into the bowl with the beans.
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In a small bowl, combine all the dressing ingredients and mix well. Then, pour the dressing ingredients into the bean mix and stir until everything is well coated. You can add in more spices to reach your preferred taste.
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Pour salad into serving plates and enjoy!
Recipe Notes:
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You can store the bean salad in an airtight container in the fridge for about 3-5 days.