Sunday, May 19, 2013

Just in time for summer

With summer right around the corner I've been looking for good recipes to make that are easy, healthy and delicious.  Today I made what I call Ruth's Rainbow Bean Salad.  The best part is that I didn't even have to go to the store but had all the ingredients on hand.  I love it when that happens!


Start by rinsing and draining 3 cans of beans.  I used Pinto beans, Southern Style Blackeye Peas, and Black Beans.  Place in a large bowl.  Chop up some purple cabbage, shredded carrots, one red bell pepper, half an onion and some fresh parsley.  Add some roasted red peppers chopped.  Mix it all together.

For the dressing I used seasoned rice vinegar, extra virgin olive oil, Old Bay seasoning, cumin, black pepper, roasted garlic powder and salt.  Mix it all up and let it sit in the refrigerator for at least an hour so the flavors all meld together.  Serve as a side to any summer meal.

Ruth's Rainbow Bean Salad
1 can (15 oz) Seasoned Southern Style Blackeye Peas, drained and rinsed
1 can (15 oz) Black beans, drained and rinsed
1 can (15 oz) Pinto beans, drained and rinsed
1 cup carrots, shredded
1 cup purple cabbage, chopped
1 red bell pepper, chopped
1/2 onion, chopped
1/2 cup roasted red peppers, chopped
Parsley, finely chopped

1/4 cup seasoned rice vinegar
1/8 cup extra virgin olive oil
2 tsp Old Bay seasoning
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp roasted garlic powder
Mix all ingredients together and refrigerate or at least an hour.  Enjoy!

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