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Saturday, February 11, 2017

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


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 JalapeƱos: 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


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


  1. This is such a healthy filling salad. Looks so delicious..

  2. The salad looks fantastic , nice and cheesy , but I guess I would substitute the cheese with cottage cheese .

  3. My kind of salad, protein rich salad definitely.

  4. Very healthy and filling bean salad. Perfect for lunch too. Good one amara.

  5. What a colorful, delicious, protein packed dish that is. Looks great.

  6. Protein packed dish, sounds perfect summer.

  7. Must have been a filling one to dig all the ingredients that have gone in.

  8. This is definitely one of my favorite salad to eat.