Updated: Aug 30, 2022
Recipe contributed by Aylin Barrios
After grilled meats, macaroni and cheese, potato salad, and all the goodies of a good Memorial Weekend bbq, your body will be ready for some fiber to help keep things moving. This four-bean salad brings all the fiber, as well as digestion-friendly carminative herbs like parsley and cilantro. Add a little lime for a zesty kick, vitamin C, and antioxidants and this is salad will quickly become a holiday favorite.
If you're not a spinach or kale fan, remember that herbs like parsley, mint, cilantro, and basil all count as leafy greens!
1 can black beans
1 can navy beans
1 can small red beans
1 can black eyed peas
1 bushel of flat leaf parsley
1 bushel of cilantro
1 bushel of basil
1 shallot (or small mild onion)
Empty out all cans of beans into a strainer and rinse well under running water.
Shake off excess water and place beans into a large bowl.
Chop parsley, basil, and cilantro to your desired size and toss into the bowl.
Mince the shallot and toss into the bowl.
Squeeze the juice of 2 limes into the bowl, taste, and add additional lime juice if desired.
Add salt to taste and mix it all together. Enjoy.