Warm Two-Bean Chard Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 1 |
|
Ingredients:
1 (15.5-oz) can low-sodium chickpeas |
1 (15.5-oz) can low-sodium black beans |
1 fresh jalapeño, seeded and minced (1 tbsp minced) |
1/2 cup chopped flat-leaf parsley |
zest and juice of 1 lemon |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh pepper |
6 ounces swiss chard, stems removed |
1/4 cup finely grated parmesan cheese |
Directions:
1. Drain and rinse the beans. Combine beans, minced jalapeño, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes).
2. Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.
|
|