ANICAV: Heatwave kitchen relief: Canned legumes offer nutrition and taste, while keeping the kitchen cool

Chickpeas, Cannellini beans, Red kidney beans (as well as organic red kidney beans), lentils and green peas—this array of legumes can be made into traditional dishes, or used less traditionally in sandwiches, even sweet dishes (even the liquid from chickpeas which can be whipped into aquafaba, the vegan alternative to whipped egg whites). Chickpeas, Cannellini beans, Red kidney beans (as well as organic red kidney beans), lentils and green peas—this array of legumes can be made into traditional...

Chickpeas, Cannellini beans, Red kidney beans (as well as organic red kidney beans), lentils and green peas—this array of legumes can be made into traditional dishes, or used less traditionally in sandwiches, even sweet dishes (even the liquid from chickpeas which can be whipped into aquafaba, the vegan alternative to whipped egg whites).

Here is a quick summer recipe that is enjoyed by a lot of the customers

RAINBOW SALAD

Time: 20 minutes
Difficulty: easy
Serves: 4-6

INGREDIENTS

1 can of chickpeas, drained
1 can of kidney beans, drained
1 cucumber, diced
1 medium-sized tomato, diced
1 medium-sized red onion, diced
1 bell pepper (any colour is fine), diced
½ cup fresh parsley (roughly chopped)
¼ cup fresh mint leaves (roughly chopped)
2-3 garlic cloves (grated or finely chopped)
Salt to taste
Juice of half a lemon
Red chili powder, to taste
2-3 tablespoons extra virgin olive oil

METHOD

In a bowl combine the beans, chopped vegetables, herbs, garlic, spices, and salt.
Mix in the lemon juice, chili powder, and olive oil; taste

About ANICAV

ANICAV is the National Association of Canned Vegetables Industries; with 90 member companies, it is the largest representative association of vegetable-canning companies in the world.

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