This big bean boat is a super summery bean salad that is not only a FAST dinner with quick clean-up, but it's also great for meal prep or to serve as an appetizer!
The big bean boat is not only packed full of nutrients and protein, but it's also light and filling!
The BOAT is a beautiful way to present a healthy meal to your family and friends! This baking dish was actually a wedding gift from some of our amazing friends who also love to cook. It's EXTREMELY versatile; I use it for dinners, desserts, presentation and baking- you might recognize it from my Stuffed Shells recipe!
Ingredients:
1 (15.5 oz.) Can Black Beans
1 (15.5 oz.) Can Kidney Beans
5 Cups Garbanzo Beans
1.5 Cups Corn (Canned or Freshly Steamed both work fine)
1 Large Cucumber, cut into 1/4 rounds
2 Avocados, cubed
3 Medium Limes, Juiced
1/2 Medium Red Onion, diced
1 Tbsp. Olive Oil
2 Tsp. Sea Salt
2 Tsp. Pepper
1 Tbsp. Minced Garlic
1 Tbsp. Chopped Fresh Cilantro
2 Tsp. Chopped Fresh Parsley
Directions:
1. Rinse the black, kidney and garbanzo beans in a strainer.
2. If you are using canned corn, you can rinse and strain it, but if you are steaming the corn; steam, strain, and let the corn cool down before cutting it off of the cob.
3. Combine all of the ingredients and seasonings in a large bowl or and toss to mix the ingredients evenly.
4. Present in a beautiful baking dish and garnish with extra fresh cilantro leaves!
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