Mexican Bean Salad with Blue Corn Tortilla Chips

Mexican food

 

This is a very heart healthy dish, based on Mediterranean eating principles.  It’s good for you and tastes good, too, especially on hot days when you want something light but nourishing. Here’s what you need for approximately two servings:

  • 1 can of mixed beans for bean salad (mine was a can of organic kidney, black, and cannellini beans)
  • 1/2 cup chopped green pepper
  • 1/4 cup finely chopped sweet onion
  • 1 teaspoon chopped garlic (I use jarred organic chopped garlic – roasted or plain – it’s so easy! But if you don’t have fresh, you can sprinkle a 1/2 teaspoon of garlic powder)
  • 1/2 cup finely chopped romaine lettuce
  • 1/4 cup extra virgin olive oil
  • 1/4 cup of white balsamic vinegar
  • A sprinkle (to taste…add more if you like heat) of ground red pepper
  • about a half teaspoon of ground cumin (or substitute chili powder if you don’t like the taste of cumin)
  • salt and black pepper to taste

Optional: add chopped fresh cilantro at the very end

Toss all of the ingredients gently together and enjoy with some blue corn chips! The mixture gets more tasty the longer it sits and marinates, so you can have one serving when you make it and the second for lunch the next day. This recipe doubles or triples easily for a crowd (or if you want enough to last you several days) 🙂

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