This post was sponored by Cans Get You Cooking.  I’m happy to be partnered to bring you unique and delicious recipes! #cansgetyoucooking

A simple salad with black beans, garbanzo beans, corn and edamame!  Three bean salad takes on a whole new meaning!

I never liked eating beans when I was a kid.  It wasn’t until I started cooking for myself that I realized how much I love beans, just not the kinds my mom had served.  I love black beans, garbanzo beans, edamame (soy beans) and kidney beans (only in chili, however).  It’s the meaty, starchy beans like cannellini, great northern and lima beans that I find repulsive.  They all taste too beany for me.

I consider myself quite lucky because my family loves eating all my favorite beans.  The beans I love are small, but mighty and have a way of just bursting in your mouth.  All three beans (black, garbanzo and soy) are subtle,  easy to flavor and pair well with anything.  What’s even better, each one tastes fantastic all on their own!

This salad was made with canned beans. Sure, I could go through the trouble of soaking dried beans, but who has that kind of time?  Cans help me save prep time and get a healthy, homemade meal on the table more often.  I’m all for making my life easier without sacrificing flavor or nutrition.  I find a well-stocked pantry – or “cantry” – help me make hearty, flavorful, nutritious meals I can feel good about.

 This salad with black bean and edamame is tossed with a dressing made with olive oil, lime juice and a hint of cumin.  It really couldn’t be simpler and the taste is so lively and fresh.

Kids these days have it made, their tender lips have never once touched a dreaded lima bean!  Lucky.

BEANIES

 Chipotle Black Bean Dip

 Open Faced Fried Egg Sandwich with Edamame Spread

Cans seal in freshness, flavor, and nutrition, naturally. The can is one of the best ways to get food from the farm to your family table — sealing in freshness, flavor and nutrition so they can be served anytime with confidence. According to a University of California, Davis study, many canned fruits and vegetables have equal, or more nutrients than their fresh or frozen counterparts.

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Salad with Black Beans and Edamame

Ingredients

• 12 oz cooked edamame
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can garbanzo beans rinsed and drained
• 1 15 oz corn, drained
• ½ cup diced yellow popper
• ½ diced orange bell pepper
• 1/3 cup chopped onion
• ¼ cup chopped cilantro
• ½ cup olive oil
• 1/3 cup lime juice
• 1 clove garlic minced
• 1 teaspoon cumin
• ½ teaspoon salt

Instructions

1. In a bowl combine all beans, corn, peppers, onions and cilantro. In a small bowl, combine oil, juice, cumin, garlic and salt. Stir with a whisk. Pour over beans and stir. Refrigerate until ready to serve.

2.5

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