3-Bean and Salsa Salad

Submitted by jd_2077

"Original recipe is from Rachel Ray's Everyday Living magazine. High protein, quick cooking side dish. I added garlic to mine (as I add minced garlic to just about everything). It is recommended to serve this warm, but I like it chilled as well."

 

• Ready In: 5mins
• Ingredients: 9
• Serves: 8

ingredients

• 29.58 ml extra virgin olive oil
• 14.79 ml garlic, minced
• 283.49 g box green beans, thawed and dried
• 2.46 ml ground cumin
• 425.24 g can black beans, rinsed
• 425.24 g can chickpeas, rinsed
• 118.29 ml salsa
• 59.14 ml flat leaf parsley, chopped
• salt and pepper (to taste)

directions

1. In a large skillet, heat olive oil over high heat for one minute. Add garlic, green beans, cumin, and a pinch of salt; cook, stirring, until beans slightly blister (about 5 minutes).
2. Transfer green beans to a large bowl then add remaining ingredients (except for the salt and pepper). Toss.
3. Season with salt and pepper to taste.