Bean Salad with Shallots & Parsley

The idea for this recipe was birthed when I realized that Ryan didn’t really have anything to bring to work for lunch the following day. In an attempt to provide him with a healthy, quick and filling meal, I threw together some miscellaneous items from the kitchen. The resulting meal was so delicious and simple!

Bean Salad with Shallots & Parsley

Keep in mind that I didn’t use actual measurements – “eyeing it” and “seasoning to taste” are key!

1 & 1/2 cups cooked kidney beans
1 & 1/2 cups cooked garbanzo beans
1 shallot, finely minced
2 cloves garlic, pressed
1/2 bunch cilantro, leaves chopped
Extra virgin olive oil
White wine vinegar or white balsamic vinegar or champagne vinegar
Sea salt (unrefined, such as Celtic sea salt, is best)
Freshly ground black peppercorns

1. Combine kidney beans, garbanzo beans, shallot, garlic and cilantro in a medium-sized bowl. Mix thoroughly, yet gently.

2. Add a drizzle of olive oil and then stir, allowing the oil to lightly coat the bean mixture. Then add a very small dash of vinegar, a nice sprinkling of salt, and bit of pepper. Mix gently again, and taste. Add more oil, vinegar, salt or pepper if needed.

Do you have any healthy, frugal and simple bean recipes I should know about? Please share!

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