Now that I'm back from Virginia, I am trying to eat lighter. I brought a few extra pounds back after indulging in a glorious afternoon tea at the Jefferson Hotel in Richmond, which I will tell you about soon. As a result, I have a lot of salads on my meal plan this week, or healthier side dishes. My family will only eat salads so much, and Will doesn't really like salads as an entree at all, unless it's a Taco Salad.
Since I am still in vacation mode, I thought I would bring a little bit of the tropics in my kitchen this week by making a Caribbean Bean Salad recipe I found in the Junior Guild of Rocky Mount, North Carolina cookbook. It has a lot of fiber, and the ingredients are light.
I honestly think this salad could stand alone as a light entree, but to please my husband, I served it as a side to my favorite "Joey" burgers, which are also featured on the blog in the recipe section.
The original bean salad recipe calls for a cup of bean sprouts, but I left it out. I forgot to put that on my grocery list. I am always leaving out something, but I didn't miss that ingredient at all. I think my version is good, and that is what I'm sharing with you today along with my substitutions.
Caribbean Bean Salad
1 15-ounce can of black beans, drained and rinsed
1 15 ounce can garbanzo beans, drained
1/2 cup sweet corn
1 cup of brown rice
2 sliced green onions
1/2 cup of red pepper
1/4 cup of fresh cilantro
1 teaspoon of ground cumin
1/4 teaspoon chili powder
1/2 teaspoon of garlic powder
1 teaspoon of salt
1/4 cup red wine vinegar ( I was running low so I had to use some apple cider vinegar, too).
1/4 teaspoon dry mustard
Prepare all ingredients, and mix together in a large bowl, stirring well. Refrigerate for at least 4 hours before serving.
Enjoy! And apparently, grilling out on a sunny day in Raleigh requires rain boots. She wouldn't eat the salad, but she almost ate a whole burger.