Move over, coleslaw! Meet your new go-to summer side for picnics, potlucks and BBQs. Beans provide lasting protein and fiber, while fresh fruits and herbs add bright flavor and a burst of antioxidants.
Ingredients
- 3 cups of cooked garbanzo, kidney or cannellini beans
- 1 medium tomato, diced
- 1 medium yellow onion, chopped
- 4 celery ribs, chopped
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- Fresh cilantro and dill
- Ground black pepper
Optional ingredients:
- 1/2 cup blueberries
- 8 cups spinach, arugula or kale
- 1 cup broccoli, chopped
- 1 large avocado, diced
- 1/2 cup walnuts, chopped
Preparation
- If you are using canned beans, rinse the brine off them — leave a little if you prefer a saucier salad.
- Place beans, tomatoes, onions and celery (plus optional ingredients, if used) in a bowl.
- Drizzle olive oil and lemon juice on top.
- Add cilantro and dill, to taste. Dust lightly with black pepper.
- Gently toss to combine. Sprinkle with more herbs, if desired.
Yield: 4-6 servings
View the original recipe on the Blue Zones site.
*HonorHealth is steadfast in our commitment to go beyond the traditional expectations of a healthcare system. We are proud to be the presenting sponsor of Blue Zones Project Scottsdale, along with Cigna Healthcare and Goodwill of Central and Northern Arizona.
The Blue Zones Project Scottsdale represents a multi-year collaborative effort with the City of Scottsdale that involves the entire community working together toward one common goal – to support and build a culture of community health and well-being.