Prep 20 mins
Cook 2 hrs
This recipe is a prevention recipe published by Cleveland Clinic. My grandma saw this in a booklet she got and gave it to me knowing I love healthy bean salad things. The garlic makes this soo good. Here is the health info included with the recipe: According to the American Dietetics Association, eating plenty of fruits and vegetables, including beans, is linked with a lower risk of lung, oral, esophageal, stomach and colon cancer. At this point, it’s not clear which components in vegetables and fruits are most protective against cancer. So enjoy a variety of whole foods naturally-rich in nutrients. Fill at least two-thirds of your plate with vegetables, fruits, whole grains and beans. Also, eating a diet rich in these plant-based foods can help you stay at a healthy weight.
- 1 (15 ounce) can kidney beans
- 1 (16 ounce) can chickpeas (or your favorite beans)
- 1 cup edamame
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup chopped shallot (or red onion)
- 1 tablespoon chopped fresh garlic (or more to taste)
- 1 cup grated carrot
- 1 cup grated cucumber
- 1 cup bell pepper, thinly sliced (choose a variety of colors)
- handful of chopped flat-leaf Italian parsley
- salt and pepper
- Mix all ingredients together.
- Refrigerate for at least 2 hours- the longer it sits, the better it will taste!
- Serve as is or over field greens.