“Beans, beans, they’re good for your heart”. Never were truer words spoken. I absolutely love beans, especially when they are prepared from scratch. But I am no snob, I will eat them any way, fresh, frozen or canned. These tasty little legumes are one of the most versatile foods out there and are now considered a powerfood!
There are so many different kinds to choose from. There are black, navy, kidney, and pinto, to name a few. Beans are a healthy source of nutrients; they are high in fiber, protein, iron, vitamin B, zinc (which promotes eye health), potassium, magnesium and antioxidants. I recently learned they are known to help lower the risk of heart disease, colon cancer and help to maintain weight.
If that isn’t enough evidence that you should begin adding some more beans to your diet, consider this; they are very hardy, making you feel full and keep away hunger. Beans are the perfect meat substitute if you are weight conscious, and let’s face it, who isn’t looking to lose a couple of pounds? You can prepare them as an appetizer, snack, side or main dish.
This salad combines three beans beautifully. The green beans and celery provide crunch and vibrance. The pasta ups the carb presence, which makes it perfect for a main dish. It is dressed so uniquely and elegantly, making this salad unrivaled in taste and texture. This is a “must try”!
This recipe is courtesy of Southernliving.com and will serve 8 people who will love eating their beans in this unique, flavorsome presentation.
Ingredients for Three-Bean Pasta Salad
8 ounces uncooked small shell pasta
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced celery (about 1 stalk)
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 small shallot, minced
3 tbsp. rice wine vinegar
1 tsp. lemon zest
2 tbsp. fresh lemon juice (from 1 lemon)
1 tsp. Dijon mustard
1 tsp. honey
3/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced chives
Cook pasta according to package directions with salted water.
Cook the green beans and celery in salted water to cover until tender-crisp.
Plunge into ice water to stop the cooking process, drain.
Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.
Combine shallot and vinegar in a medium bowl; let stand about 5 minutes.
Add lemon zest, lemon juice, Dijon mustard, and honey, stirring with a whisk.
Gradually whisk in the oil until well combined; pour over bean mixture.
Sprinkle with salt and pepper.
Toss gently.
Sprinkle with chives, and serve immediately.
It’s that simple!
Good morning, sunshine!
