Mama Anderson’s red bean salad brings the garden to you. This dish is quick to make and oh, so yummy. Try a mixture of red beans, black beans and chickpeas for a color explosion. Boom! It’s that easy. Bring it as a side at a barbecue or picnic, or serve it as a light supper paired with a hearty bread.
1 cup (140 g) 13 Foods frozen red beans*
½ to 1 lb (225 to 450 g) salami or ham, chopped
1 purple onion, thinly sliced
½ English cucumber, cut into chunks
4 Roma tomatoes, cut into chunks
2 bell peppers (green, red or yellow), cut into chunks
½ cup (60 g) pitted kalamata or black olives
Salt and pepper to taste
Juice of 1 lemon
2 Tbsp (30 mL) olive oil
1 cup (35 g) chard, kale, or spinach, chopped or torn
½ cup (75 g) feta cheese, crumbled
2 cups (75 g uncooked) bow-tie or penne pasta, cooked*
½ tsp (2.5 g) fresh oregano or thyme, minced
- In a large bowl combine our tasty beans, salami, onion, cucumber, tomatoes, peppers, olives, salt and pepper, lemon juice, and oil. Stir to combine and coat vegetables.
- Add chard, feta cheese, pasta and oregano, and toss.
- Chill and serve.
*Cook according to package directions.
PER SERVING (⅛ of recipe for all first ingredients): 270 Cal, 15 g total fat (4 g sat fat), 30 mg chol, 725 mg sodium, 22 g carb (5 g fiber, 5 g sugar), 12 g protein.
Review and analysis by Janet Mann Nutrition Consulting.