3 Bean Salsa Salad Recipe
2 tablespoons extra-virgin olive oil
One 10-ounce box frozen cut green beans, thawed and patted dry
1/2 teaspoon ground cumin
Salt & pepper
One 15-ounce can black beans, rinsed
One 15-ounce can chickpeas, rinsed
1/2 cup medium-hot salsa
1/4 cup 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.
Makes 8 Servings