lime bean salad

 

The past two days have been refreshingly warm. My windows are open and the house feels light and airy. I am excited about the change of seasons and the re-introduction of spring’s foods into my kitchen. 

As an homage to warmer weather, I made a cold bean salad for lunch.  This is a “less is more” recipe. Simple, flavorful ingredients turn a cheap can of beans into a delicious salad. The avocado adds a buttery texture, and the nuttiness of the parmesan pairs well with the subtle flavor of the kidney beans. 

Lime Bean Salad* 

-1 15 oz can of kidney beans, rinsed and drained 

-1 lime 

-2 tbsp extra virgin olive oil 

-2 tbsp rice wine vinegar

– 3 tsp fresh parmesan 

– 10 or so sprigs of cilantro 

-1/2 med. white onion, diced 

-1 clove garlic, minced 

-1/2 avocado (med) cubed 

– salt & pepper to taste 

-Mix it all together and chill prior to eating. Add salt & pepper to taste.- 

* Total cost of this recipe is ~$1.75 

 

 

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