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May 13, 2011

Bean There, Done That?

I spent several days in the kitchen this last week trying out new summer recipes since eye surgery made it necessary to take some time off the computer. Here's a nutritious and tasty double bean salad that makes a great side dish or relish, or it's delicious with some tortilla scoops. This recipe comes from this month's KROGER home mailer. Make sure to chill well before serving! Just as good the second day.


Summer Bean Salad

1 cup of black beans, rinsed and drained

1 cup of pinto beans, rinsed and drained

¼ to ½ cup of diced red pepper

1 bunch of green onions, chopped

¼ teaspoon of cayenne pepper

2 tablespoons of red wine vinegar

1 tablespoon of lemon juice

Fresh cilantro to taste; chopped

Combine all ingredients and chill.



**Watch for next week's back to back blog posts from two different visiting authors with new releases!

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