Southwestern Red Bean Salad

Red beans are a great way to add a quick protein to any meal. This recipe is easy to assemble, and I promise you, just as tasty on the second day. So go ahead and make it the night before, then throw it in your lunch bag as you get ready for school or work. Even your kids will like this one. This is a gluten-free, corn-free, dairy-free, Feingold friendly dish.

Ingredients:

1 head of romaine lettuce

1 medium tomato (diced)

1/2 medium green pepper (diced)

1/4 cup of sweet yellow onion (diced)

1/2 carrot, shredded

1 can of organic sliced black olives in water (about 2 ounces)

1 can of red beans (I used Bushes) *Check the labels before you buy.

3 Tablespoons of previously prepared barbecue sauce

1/4 cup olive oil

1/2 cup salsa (check the labels on the brand you buy, or make your own).

Directions:

Chop or shred your lettuce the way you like it and place it in a large salad bowl. Add additional ingredients, stir, and serve. It’s that easy! This dish is best when served fresh, but it can be eaten the next day as well!

Tip: If your red beans are very watery, just spoon them out, rather than pouring.

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