Enjoy this heart-healthy recipe from our kitchen to yours! Check out more wonderful recipes by visiting our collection.

Prep Time: 5 mins | Cook Time: 15 mins | Serves: 8

Ingredients

• 1 (15 oz) can kidney beans

• 1 (15 oz) can white beans

• 3 garlic cloves, crushed

• ¼ large yellow onion

• 3 medium potatoes, peeled

• 2 c colorful bell peppers, diced

• ½ c cilantro, chopped

Vinaigrette:

• ¼ c red wine vinegar

• ¼ c olive oil

• 2 garlic cloves, minced

• 2 tsp ground cumin

• 1 tsp Dijon mustard

Directions

1. Strain and rinse kidney beans. Use the white beans and their liquid to gently simmer all beans with garlic and onion until onion is completely wilted. Let cool. Discard the garlic and onion.

2. Bring potatoes to a boil and cook about 8 minutes, until fork tender. Drain, let cool, then chop. Mix into the beans. Whisk the vinaigrette and add to the beans and potatoes. Stir in peppers and cilantro just before serving.

3. Serve refrigerated or at room temperature.

Notes

• Make ahead up to 24 hours before serving.

Nutrition: (per serving) Calories: 280 kcals | Total Fat: 8 g | Saturated Fat: 1 g | Sodium: 220 mg | Carb: 42 g | Protein: 11 g | Fiber: 8 g | Calcium: 100 mg | Iron: 5.1 mg | Potassium: 860 mg.

Providence Heart Guide 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org