Ingredients:
1 clove garlic, minced
1 cup / 250 mL canned red kidney beans
1 jalapeño or green chile, minced drained and rinsed
3 tablespoons / 45 mL lemon juice
1 cup / 250 mL corn kernels, drained
2 tablespoons / 25 mL chopped and rinsed
Fresh coriander
1/4 cup / 60 mL bean sprouts
1/4 teaspoon / 1 mL ground cumin
1/4 cup / 60 mL diced red bell pepper
Salt and freshly ground black pepper to taste
1/4 teaspoon / 1 mL red chile powder
1 red onion, sliced
1 bunch lettuce leaves of your choice
1 cup / 250 mL canned chickpeas,
drained and rinsed


How to make this recipe:
In a large bowl whisk together the garlic, jalapeño, lemon juice, coriander, cumin, salt and black pepper. Add the onion, chickpeas, kidney beans, corn, bean sprouts, bell pepper, and chile powder. Mix well. Arrange the lettuce leaves along the walls of a large glass bowl to form a bird’s nest. Gently spoon the salad mixture into the bird's nest, being careful not to disturb the lettuce. Serve at room temperature.

This is a perfect side to any sandwich on a hot summer afternoon.

Notes: Variations: Add 1/4 cup / 60 mL fresh pomegranate seeds or 1/4 cup / 60 mL mandarin orange sections for wonderful flavor and delightful color.

If you can't find fresh coriander, use fresh parsley instead. Dried coriander is not a substitute. If you do not like the idea of using raw sprouts, boil them for a few minutes and then add to the salad.


Prep Time: 15 minutes. Cooking Time: 10 minutes

Nutrition information: Each Serving Provides: Calories: 180; Protein: 8 g; Carbohydrates: 32 g; Fat: 2 g

Recipe from: Monica Bhide, author of "The Spice is Right"