Many of you might recall a little jingle from childhood, you know, the one that relates beans with flatulence a certain bodily function that shall remain nameless. Well, that little ditty also suggested that beans are good for your heart – and that was smack on! While it is widely known that beans are chock full of fibre, making them your digestive track’s most powerful alli, a lesser known fact is that beans are also loaded with unique phytochemicals that protect against certain cancers as well as heart disesase. Oh, and they’re yummy. Especially when you make them into this deliciously refreshing salad!


Before you go on and read the recipe, I must let you know – it really is the cilantro that gives it a the perfect little kick of Mexicana, and makes it reminiscent of an authentic salsa.  So for all of you cilantro haters out there? I sympathize. I really do. I used to be one of you. Then, something changed inside of me. It began one faithful evening, while I was out with a few of my girls, dining at a local mexican resto that I’d been wanting to try.  I requested that they omit the cilantro on my dish, however, to my horror, the dish came to me brimming with the evil green leaf. The little piles seemed like mountains, mountains of cilantro that I would never be able to conquer. But, being a pushover extremely polite, I will very rarely send anything back at a restaurant. I decided at that moment that I was just going to have to bite the bullet and eat it. I told myself, hey, it’s meant to be prepared this way, right? And I came here for the experience of authentic cooking afterall, right? So I’ll eat it this exactly how it’s supposed to be eaten! Right.

And then something really weird happened. I. Liked. Cilantro.