Basic Bean Salad

I used to avoid beans. I didn't like the texture. I only ate them in chili and even then they were dominated by the beef.

But now that I'm getting older, trying to cut back on meat and increase fiber, I've developed quite a taste for them. I haven't yet graduated to cooking my own, but I may get there yet.

The following is a simple salad I make a couple of times a month. I count beans as a protein exchange: 1/2 cup = 1 meat, so this recipe as is would have about 3.5 meat exchanges, plus whatever veggies were added.

The base is as follows:

1 can beans (black, red, pinto, cannellini, whatever you like)

2 T lime juice

1 t minced garlic

1/4 t cumin

2 T minced cilantro

Rinse and drain the beans. Toss with remaining ingredients. Add whatever other veggies you like. I usually add 1 diced red pepper. If I have leftover corn on the cob I will add 1/2 ear per can of beans. Chopped red onion is good. Let your imagination run wild.

This recipe easily doubles or more. If I'm doubling I use two different types of beans. Great for summer picnics or potlucks.