Tuesday, March 24, 2009

Bean Salad

I'm going to serve this over rice for dinner with sour cream and tortillas. It would also make an excellent cold salad, or filling for a wrap.

You Will Need:

1 small tin black beans, rinsed and drained
1 small tin garbanzo beans, rinsed and drained
8-10 tinned Italian tomatoes, seeded and drained
1/2 teaspoon dried minced garlic
4 stalks celery, chopped
4 carrots, thinly sliced
1 large onion, chopped
1/2 cup chopped cilantro
Olive Oil for cooking
1 tablespoon ground cumin
1 teaspoon mild chili powder

In a large pan, heat a few tablespoons of olive oil over medium heat. Add the onions, carrots and celery and cook until just soft. Add everything else and cook for a few minutes longer for spices to absorb. remove from heat, and either serve immediately or chill for later use.

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