Black Bean and Chickpea Salad

This is one of my favorite go-to recipes and not just because it is easy and tastes good.  It can be eaten right away, but gets better a day later. It also holds up very well for outdoor eating.  It is full of good stuff!  Not just fiber and protein from beans.  It uses parsley and mint, 2 herbs that aid in digestion and are full of antioxidants.  It also has  unfiltered apple cider vinegar which is great for digestion, but can also help maintain a healthy blood sugar for diabetics, reduce cholesterol, and help reduce appetite by creating a sense of fullness.  Fresh crushed garlic is a natural antibiotic and has been shown to help reduce cholesterol and blood pressure.  And olive oil… do I really have to go there?  Just think “Good Fat”.

Black Bean and Chickpea Salad

2 cans organic black beans (14oz each)

2 cans organic chickpeas (14oz each)

1/4 cup Olive oil

1/4 cup Unfiltered Apple Cider Vinegar

2 Tbsp lemon juice

2 cloves raw garlic (crushed and diced)

1/2 large organic onion (red, yellow, or white)

1/2 jalapeno pepper (seeded)

1 cup chopped organic parsley

1/2 cup chopped organic mint

1 pint organic tomatoes (cherry, grape, or small heirloom as shown)

sea salt and pepper to taste

Rinse and drain beans and place in large bowl.  Chop onion and tomato and add to beans.  Whisk (or place in blender or food processor) together the olive oil, apple cider vinegar, jalapeno, garlic, and lemon juice.  Pour onto the bean mixture.  Add the chopped herbs and mix together.  That’s it, you’re done! And if there are leftovers (which I don’t think will happen) just keep it in the refrigerator.
A couple of hints, sometimes the herbs (especially the mint) can turn brown in the recipe if its made a couple of days in advance.  I tend to add the herbs the day I plan on eating or serving it.  If making in advanced, toss the salad to assure adequate dressing coverage.