Tall & Handsome and I are fortunate a lot of our favorite foods are healthy. We’re always looking for new ways to add tasty, healthy foods to our diet, or take some of our favorite foods and improve the health factor. We like variety – it staves off boredom, so we throw in those new dishes with our favorites.
Keep in mind healthy eating doesn’t have to equal dull, boring or even downright skanky tasting food. Granted, I’ve tasted “healthy” food that tasted like bird food, rabbit or dog food. But, we’ve found with the right combo – fresh herbs, spices, fresh produce, grains, etc., healthy food can be quite tasty.
Take today’s recipe. It’s an updated version on an old standby – 5 bean salad. I remember eating this salad years ago. Usually is contained waxed beans – something you rarely see these days.
For this salad I like to take a mix of beans and legumes, that are rich in protein, fiber, vitamins and mineral. To that I add a can of corn, and one of my personal favorites roasted red bell peppers which are loaded with Vitamin C and some Vitamin A. I then added a light dressing.
This is great as a side dish or as a light meal with hot corn bread or a slice of whole grain bread. This is refreshing on a warm day!
Bean Salad with Corn and Roasted Red Bell Pepper
1 15 oz. can corn, drained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can cannellini (also sold as white kidney beans), drained and rinsed
1 15 oz. can black eyed peas, drained and rinsed
1 12 oz. jar roasted red bell peppers, drained and chopped
1/2 red onion, finely chopped
5 tablespoons extra virgin olive oil
1/2 cup white wine vinegar
1/3 cup sugar
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon oregano
- Rinse and drain each can of beans; drain the can of corn. Toss together in a large bowl. Add the finely chopped red onion and chopped roasted red bell peppers. Toss to combine. Season with kosher salt and pepper and combine.
- Drizzle the olive oil over the bean and corn mixture and toss to combine and coat the beans and corn.
- In a jar with a lid combine the white wine vinegar, sugar and oregano. Cover with the lid and shake until the sugar is dissolved. Pour the dressing over the bean and corn mixture and mix well.
- Refrigerate until ready to serve. Refrigerate any leftovers.
© 2016 Beverly Hicks Burch