3-Bean Salsa Salad
February 2010
Makes: 8 servings
Prep: 15 mins
Cook: 6 mins
- 2 tablespoons extra-virgin olive oil
- 1 10 ouncebox frozen cut green beans, thawed and patted dry
- 1/2teaspoon ground cumin
- Salt and pepper
- 1 15 ouncecan black beans, rinsed
- 1 15 ouncecan chickpeas, rinsed
- 1/2cup medium-hot salsa
- 1/4cup chopped flat-leaf parsley
- In a large skillet, heat the olive oil over high heat for 1 minute. Add the green beans, cumin and a pinch of salt and cook, stirring, until the beans blister slightly, about 5 minutes. Transfer the green beans to a large bowl, then add the black beans, chickpeas, salsa and parsley; toss. Season with salt and pepper and serve warm.