Yeah – I used that name yesterday & I think I’m sticking with it. 😀
I’m the type of person that tends to throw whatever I have on hand in a bowl & see what comes out. I did this over the weekend for a bean salad to enjoy with my lunch this week. As I’ve mentioned a
billion couple of times that my nutritionist would like me to eat between 25-35 grams of fiber a day based on my family’s medical history. I always thought I ate a lot of fiber….but was shocked I wasn’t coming near those numbers. I “normally” am around 18 grams unless I pay attention to those target numbers. So with that came the birth of the Fiberlicious Bean Salad.
Fiberlicious Bean Salad
(Makes 6 – 1 cup servings)
- 1 can Chick Peas
- 1 can Kidney Beans
- 1 can Black Beans
- 1/4 cup Red Onion, chopped
- 3 small Bell Peppers, I used baby red, orange & yellow so it’s pretty – 😀
- 2 Tbsp Olive Oil
- 6 Tbsp Apple Cider Vinegar
- 1/4 tsp Garlic Powder
- dash of Black Pepper
Drain, rinse & drain again the canned beans. Chop red onion, bell peppers & add to beans. Add olive oil, apple cider vinegar, garlic powder & black pepper. Mix & chill overnight in refrigerator.
I know – what tips for such a simple thing. 😛
The big thing here is to drain, rinse & drain again the canned beans. Especially if you’re like me & want/need to watch your sodium. Eventually I’d like to make this with using dried beans.
Make sure you keep it refrigerated overnight – The longer it sits the longer the beans & peppers will soak up the flavors. Yummo!
Add more veggies! If I had cukes on hand I would have thrown them in too.
221 Calories, 36 Carbs, 12 Protein, 12 Fiber