Four Bean Salad

Recipe contributed by Aylin Barrios

After grilled meats, macaroni and cheese, potato salad, and all the goodies of a good Memorial Weekend bbq, your body will be ready for some fiber to help keep things moving. This four-bean salad brings all the fiber, as well as digestion-friendly carminative herbs like parsley and cilantro. Add a little lime for a zesty kick, vitamin C, and antioxidants and this is salad will quickly become a holiday favorite.

If you're not a spinach or kale fan, remember that herbs like parsley, mint, cilantro, and basil all count as leafy greens!

Ingredients

1 can black beans

1 can navy beans

1 can small red beans

1 can black eyed peas

1 bushel of flat leaf parsley

1 bushel of cilantro

1 bushel of basil

1 shallot (or small mild onion)

2-3 lime

Salt

Steps

1. Empty out all cans of beans into a strainer and rinse well under running water.

2. Shake off excess water and place beans into a large bowl.

3. Chop parsley, basil, and cilantro to your desired size and toss into the bowl.

4. Mince the shallot and toss into the bowl.

5. Squeeze the juice of 2 limes into the bowl, taste, and add additional lime juice if desired.

6. Add salt to taste and mix it all together. Enjoy.