Chili Spiced Gigante Bean Salad: perfect for the enthusiastic summer picnicker! I serve this simple (and gloriously bean-y) salad over a bed of peppery arugula and summer sprouts with thick chunks of ripe avocado for a more complete meal. If you’re feeling extra adventurous, diced Campari tomatoes make a phenomenal addition.
Chili Spiced Gigante Bean Salad [serves 4]
1 cup dried gigante beans, or large white beans
2 large stalks celery, sliced thin + a few interior leaves
2 tablespoons olive oil
½ teaspoon chili powder
salt & pepper to taste
Place gigante beans in a medium bowl. Cover with room temperature water and let sit for 8 hours- overnight. Drain and thoroughly rinse.
In a medium saucepan over medium-high heat, bring gigante beans and 2 cups of cold water to a boil. Reduce heat to low, cover pot, and let gigante beans simmer for 45 minutes- 1 hour or until tender. Drain water and rinse beans under cold water to stop cooking.
Add beans, celery, olive oil, chili powder, and seasoning to a medium bowl, gently toss, and enjoy!
Nutritional Information [per serving = ¼ recipe, about 1 cup]
210 Calories, 28g Carbohydrates, 7.5g Fat, 10.5g Protein, 7.2g Fiber, 1g Sugar