A delicious bean salad wonderful as a side on a warm summer day.
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Peel, wash and chop your carrots. Coat the bottom of a pot with olive oil and add carrots. Cook on low heat, almost simmer. Stir often. (see video)
Peel and chop your garlic. Add it to the carrots when the carrots soften a bit. Stir well. Allow to simmer until the garlic is getting soft. You don't want the carrots to be mushy, so watch carefully. (see video)
Another great side dish or appetizer to serve at a gathering. Gluten Free Crispy Eggplant Fries
Add in one can of diced tomatoes. Salt to taste. Add in basil. Stir well. Allow to simmer. (see video)
Dice red onion and set aside in a separate bowl. The onion will go into the salad raw. (see video)
Wash your spinach in your salad spinner, if you have one. Otherwise, rinse under water and pat dry with a paper towel. Remove the stem from the spinach and place leaf in a separate bowl. Set aside. (see video)
Empty pot of carrots, garlic and tomatoes into a bowl. Allow to cool for a while at room temperature, then place in the refrigerator to chill. (see video)
I used black beans, red kidney beans and white beans. The black beans were already in my refrigerator. I poured the kidney and white beans into a colander and rinsed. (see video)
Add beans to a bowl. Add in red onion. Stir together gently. (see video)
Slice a lemon in half and strain its juice into a bowl. Set aside. (see video)
Add the chilled tomato mixture to the beans and onions. Stir gently. Add the spinach and again stir gently. Pour in some lemon juice. Stir again gently. Wrap with plastic cling wrap and put in the refrigerator to get very cold. (see video)
Serve and enjoy. I served with a slice of fresh Mozzarella. You can serve as a side dish, or with bread of your choice or breadsticks. You can also serve alongside a cheese and cracker platter. The choice is yours.
Basil Leaves (McCormick is gluten free)
Fresh Mozzarella cheese (if desired)