When it comes to choosing beans, I opt for pinto because they’re pink, and kidney, because I have always loved the color combination of pink and cranberry. In addition to being gorgeous, this recipe is zesty and feisty. (photo by Ema Yudistira) This dish is also nice for us divas who need more fiber, fewer calories, and lower cholesterol choices.
Spicy Bean Salad
3 cans of various beans (such as pinto, kidney, and northern)
1 can diced tomatoes
1 can corn
1/2 red onion, chopped
Juice of 1 lime (or a few capfuls of Rose’s Lime Juice kept nearby for margaritas)
¼ cup olive oil
¼ cup champagne vinegar
Salt & Pepper
Cayenne to taste
Mix beans, corn, and onion well.
Add lime juice, oil, and vinegar. Stir to coat.
Season with salt, pepper and cayenne to taste.
Serve immediately, or set aside for 30 minutes for flavors to intensify.
Options: Northern, Garbanzo, or Cannalini beans are all fine alternatives. Your salad won’t be quite so pink, though.
Make into a meal: Serve with grilled shrimp or salmon with lime sauce and grilled asparagus.
Wine: Chardonnay works best with buttery beans or Chianti to accompany the spices.
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