Looking for great, easy and delicious summer ideas? Why not mix up the typical salad fare with a hearty three-bean salad. Beans are a fantastic vegetable protein source and a great source of soluble and insoluble fiber. By utilizing several varieties you can highlight subtle textural and flavor differences. Combine that with some fresh from the garden produce. Here, we used parsnips, and carrots lightly steamed, bell peppers, roasted poblano peppers, tomatoes, sweet onions, cilantro and herbs. Simply topped with excellent olive oil, salt and pepper it’s an incredible side, snack or even a main course with a crisp refreshing glass of white wine. Good for your heart, health-and your taste buds!
- 1/4 cup each (cooked) pinto, black, and kidney beans
- 1 parsnip, peeled and parboiled
- 1 carrot, peeled and parboiled
- 1 poblano pepper, charred with skin removed
- 1/2 sweet onion, chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1 Tbs cilantro, chopped
- 1 tsp each (chopped) parsley, thyme, oregano
- Good quality olive oil
- Salt and Pepper to taste
Preheat the oven broiler. Bring a large pot of salted water to a roiling boil. Add the carrot and parsnip and cook until a knife passes easily through the thickest part. Remove and place in an ice bath to arrest the cooking process. Set aside. Place the poblano pepper on a foiled sheet pan and place under the broiler. Allow the side to char and then rotate it around so it is evenly charred on all sides, about 6-8 minutes. Remove and place the pepper in a plastic bag and seal it. Allow it to self stem for 5-10 minutes. Remove it from the bag and peel the skin. It is OK to leave some charred bits as this adds a nice flavor.
Combine all ingredients, drizzle with olive and season with salt and pepper.