Whether you are on a diet or just watching what you eat there is nothing quite like a filling a vegetarian quick appetizers and bean salad to provide both nutrients and flavor as the two types of foods go hand in hand. There are so many types of vegetables to choose from and beans have the highest source of antioxidants of all foods making them the ideal choice for health reasons. Also, turn to beans for your fill of fiber as they offer about twice as much as the majority of vegetables. Get into the habit of eating a salad as the main course once or twice a week instead of as an appetizer or side and you will be able to easily incorporate both vegetables and beans into your diet. 

 

Experiment with salads using a variety of mixed greens and baby spinach leaves along with fresh or steamed vegetables and your favorite dressing. Mix beans with broccoli and greens with garlic, bell peppers, tomatoes, red wine vinegar, and extra virgin olive oil for a delicious tasting and incredibly easy salad. You can quickly make a basic bean salad with either fresh or canned beans and add in a few vegetables including tomatoes, corn, and a variety of peppers. Use seasonings like cumin, basil, and parsley or cilantro along with black

pepper to enhance the salad's ingredients.

     

 

Make a tasty three bean salad with dark red kidney beans, cannelloni beans, and garbanzo beans or chick peas along with onions, celery, and extra virgin olive oil, vinegar, a bit of sugar, and salt and pepper. Mix all the ingredients together and allow the salad to chill and marinate in the refrigerator for a few hours before serving for the most flavorful results. A black bean salad is the absolute perfect accompaniment to chicken, steak, and other foods cooked on the grill. Use grilled corn, and red and green peppers with red onions, jalapeno peppers, cilantro, and salt and black pepper with black beans for a great cold salad. Some other beans you may want to try include green, lima, navy, and pinto. Also, use lentils and black eyed or split peas to create hearty salads for appetizers, side dishes, and for the main course. White Bean and Pepper Salad Recipe What You Need

• 1 large can white beans (about 15 ounces), drained, rinsed
• 1 teaspoon flat leaf parsley, chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon white vinegar
• 1 teaspoon apple juice
• Salt to taste
• 1/4 teaspoon coarsely grated black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup green onions, sliced thin

How to Make It
In a large mixing bowl, combine the drained and rinsed white beans with the parsley, olive oil, vinegar, and apple juice. Toss gently to coat all of the ingredients.
Sprinkle salt to taste along with the coarsely grated black pepper, halved tomatoes, chopped peppers, and the slices of onion. Toss again gently to coat all ingredients well.
Refrigerate for later or serve the white bean and pepper salad immediately.