Looking for a quick and delicious dish to bring to a BBQ? This one’s a winner! It takes only ten minutes to prepare, or even less depending on how fast you can chop a few ingredients and locate the can opener. It’s a perfect side for meat or fish when you don’t want something starchy but a veggie salad won’t quite cut it. It also keeps well in the fridge for a few days and it the perfect nutritious lunch especially when thrown over a handful of greens.
What you’ll need:
- 19 oz can of mixed beans, rinsed
- ½ cup red onion, diced
- ½ cup red pepper, diced
- ½ cup cilantro, coarsely chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp chilli powder
- ½ tsp curry powder
- ½ tsp cumin
- ½ tsp fresh ground black pepper
- Salt to taste
- Mix all ingredients in a bowl
- Enjoy immediately or refrigerate for up to four days.
Yes, it’s that simple!
What’s so great about this recipe aside from it being super quick and easy?
First and foremost, I love beans. I was vegetarian for a long time and beans were a staple in my diet. I cook with them less than I used to simply because I forget. But when I remember to use them, they’re oh so good. Beans are a great source of protein, fiber, iron and other essential nutrients. They taste good on their own but when paired with some of my favorite flavors they’re taken to a new level.
Cilantro is my all time favorite herb so I add it to as many dishes as possible, especially in the summertime. The red pepper adds a little crunch and sweetness to the dish and serves as a great pop of color (I love pretty food). Finally, the combination of spices cut by the acid of the balsamic vinegar provides a mini flavor explosion in your mouth.
I hope you enjoy! Let me know what you think!