My oldest son is home for the 4th and we are having a cookout just like almost every household in America. My husband is cooking spicy brats and roasting corn on the cob. I decided to make a bean salad to have with it. I was never a big fan of the classic three bean salad so I decided to try something a little different. Instead of vinegar, I used lemon and lime juice with a good olive oil. Spiced it with cumin, coriander and fresh cilantro. Red onion for color and fresh pepper from the garden. I used dark red kidney, black and garbonzo beans. I served it with some marinated feta cheese that I had made earlier in the week, so I knew it would be ready for today. It made for a lovely addition to the regular fare.
1 can each of dark red kidney, black and garbonzo beans, drained and rinsed
1/2 of a large red onion, finely diced
1/2 cup each red sweet peppers and green peppers (hot ones if you like!)
1 tsp ground cumin
1 tsp ground coriander
1/2 cup chopped fresh cilantro
1 tsp kosher salt
lots of fresh ground black pepper (to taste)
juice of one medium lime and one medium lemon
4 tbs extra virgin olive oil
Rinse and drain the beans. Place in medium size serving bowl. Add onions, peppers, cumin, coriander, and cilantro, then salt and pepper. Give it all a nice stir. Mix lemon and lime juice with olive oil and pour over the entire mixture. Stir once more. Put it in the refrigerator for a least an hour for the flavors to blend. Serve cold. Enjoy!