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Naked Summer Bean Salad

What You’ll Need

  • 1 can Garbanzo Beans
  • 1 can Black Beans (Crave extra Zest: Try Cuban Style Black beans)
  • 1 can Sweet  Corn
  • 4-6 Garlic Cloves (minced, to taste)
  • A bunch of basil leaves (chopped, to taste, I use 1-2 full bunches of leaves)
  • A splash of Red Wine Vinegar (to taste, light coating over entire salad)
  • A splash of Olive Oil (to taste, same as the Red Wine Vinegar)
  • Salt (to taste)
  • Pepper (to taste)
  • Trader Joe’s Smoked African Spices (optional, to taste)

How TO

  • Put the beans and (warmed/microwaved) corn into a strainer and rinse, allowing all liquid to drain
  • Put beans, corn, minced garlic, chopped basil leaves into a large bowl
  • Add red wine vinegar, olive oil, salt+pepper (any favorite seasoning toppings)
  • Mix, and mix well as you add each ingredient
  • EAT
  • *Chef’s remarks, I like this salad cold, right out of the fridge. And it makes a great side to my paleo big-o bacon burgers, (scroll down mid page for recipe)
  • Additional add in: tomatoes, serve over a bed of kale, quinoa, or couscous.


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