Friday Foodie: Kidney Bean and Pomegranate Salad
It’s Friday Foodie Time! It’s Friday Foodie Time! Let’s cook and have some wine, It’s Friday Foodie Time! (Some of you are old enough to know the tune this might be sung to. Everyone else, just make up your own.)
So here’s a super quick salad recipe my sister sent me from Azerbaijan. (Say what? A country that used to be part of the Soviet Union. Next to Turkey and Iran. She lives in Baku.)
This is super simple and can be eaten on it’s own or piled on some greens of some kind. I think it would be really great with arugula. Beans are highly nutritious, but get a bad rap because of their gas producing ways, but if you eat beans on a regular basis (one cup a day is what you should aim for) and keep your gut cleared out by eating plenty of healthy fiber, the gas will be little and the aroma non-exisistent. Really! What’s so great about beans? They are starch resistant, good for the heart and should be part of any diabetics diet. Dr. Joel Fuhrman explains it all here. So here’s your recipe. Enjoy!
- 1 can kidney beans; rinsed
- ¼ + pomegranate seeds
- 2 Tbs. chopped red onion
- 2 Tbs. chopped cilantro and/or mint
- 1 tsp balsamic vinegar (a white is nice in this salad)
- ½ tsp olive oil
- substitute: chopped tart orange slices for pomegranate seeds
- Mix all ingredients in a bowl.
- Can be eaten alone or served on salad greens like arugula.