2 Bean and Cilantro Protein and Fiber Bomb Salad

It's been sweaty style hot lately, at least for Central Pennsylvania. I'm usually fine with sweating over the wok or counteracting the flames from the grill with liberal doses of Duclaw Brewing products, but sometimes you've had enough. The solution? Salads.

Stay with me, hold on. I enjoy green salads as much as the next guy (meaning sometimes), but if one looks up salad definitions, the main properties seem to be:

• Usually cold, or at least not hot
• Contains vegetables or fruits, not necessarily greens
• Often mixed together
• Dressing

See? It doesn't need to be the dreaded Rabbit Food. Now look, I'm no David Joachim and this isn't A Man, a Can, a Plan, but there's some similarities.

Ingredients:

1 Can (15 oz) Black Beans, drained and washed
1 Can (15 oz) Garbanzo Beans (chick peas), drained and washed
1 Can (guess how big?) Sweet Corn drained and washed
1-2 Tbsp Cilantro, finely chopped
1 Tbsp Olive oil
Juice of 1/2 a Lime (about 1 Tbsp)
1 tsp Cumin
Dash of Black Pepper
Dash of Granulated Garlic

Directions:

1. Dump it all in a sealable container and shake it till it's well mixed.
2. Chill if you have the patience or just dig in.

Try to resist the urge to just plow through the whole batch. There's around 2800 calories here, so it's about four entree servings. If you break it down by serving, there's 39g of protein and 31g of dietary fiber with only about 7g of fat and tons of vitamins. Don't worry about all that though; I love this because it tastes cool, crisp, and a little tangy (Fresh lime juice, oh yes!). Try filling a pita with it.