Beans, beans, good for the heart...

Tonight, I don’t know what’s for dinner, but I’ll be happy if I decide to have last night’s leftovers. But a veggie & hummus wrap also sounds good.

I made a Latin bean and corn salad – another recipe from Cooking Light. I had mine over quinoa. The boys had hot dogs with theirs. I’m the only one who loved it.

Here goes:

Three Bean Salad

3 cans of beans, drained and rinsed. Choose a variety of the following: black, red, pinto, kidney, garbanzo, etc. I chose black, red and pinto.

3 ears of corn, shucked

5 campari tomatoes, cut into eighths

1 red onion, cut into quarters

1 jalapeno

1 red bell pepper

1/3 cup chopped cilantro

1 Tbsp olive oil

1 Tbsp Mrs. Dash Fiesta Lime Seasoning

½ tsp salt

Heat grill to med-high.

Place tomatoes in large and sprinkle with salt. Set aside for 10 minutes.

Brush corn, peppers and onion with olive oil.

Place remaining vegetables on grill rack. Grill for 8-10 minutes, turning corn and peppers once.

Add rinsed beans, cilantro and Mrs. Dash to tomatoes and gently stir together.

Remove vegetables from grill and let cool for a few minutes.

Remove corn from cob.

Coarsely chop onion.

Remove seeds from peppers. Finely chop peppers.

Combine vegetables with beans & tomatoes.

Serve alone over rice or quinoa, or as a side. As a side dish, serves 12.