Bean Salad

Summer is soon approaching and it's hard to prepare meals that take long time in the kitchen and also need less oily foods. One of our themes for BM# 73 is one pot meals for summer and it's perfect timing.
So, I made this bean salad for dinner, my daughter is not a big fan of beans but she loved this cool salad and said it's a keeper. Mission accomplished.....
This is a no cook salad but you can soak and cook your beans. (Let them cool off completely before making the salad if you cook the beans)

Preparation Time: 10 minutes
Serves : 2

Ingredients:

Red Kidney beans : 1 can or 1/2 cup soaked and cooked
Cannellini beans/white beans : 1 can (430 grams) or 1/2 cup soaked and cooked
Tomatoes: 2 diced
Olives : 2 tablespoons chopped
Canned Jalapeños: 2 tablespoons
Cilantro : 1 small bunch chopped
Extra virgin olive oil : 2 tablespoons
Fresh ground pepper: 1 teaspoon
Salt : 1/2 teaspoon
Shredded mozzarella: 3 tablespoons
Parmesan cheese : 2 teaspoons

Method:

Drain the beans and wash them thoroughly.
Take a large bowl and add all ingredients except cheeses and toss well.
Serve immediately topped with both cheeses.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73