Warm Two-Bean Chard Salad

Name: Warm Two-Bean Chard Salad
Ingredients: 1 (15.5-oz) can low-sodium chickpeas; 1 (15.5-oz) can low-sodium black beans; 1 fresh jalapeno, seeded and minced (1 TBSP minced); 1/2 cup chopped flat-leaf parsley; Zest and juice of 1 lemon; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh pepper; 6 ounces Swiss chard, stems removed; 1/4 cup finely grated Parmesan cheese

9 ingredients

2 steps

Ingredients

1 (15.5-oz) can low-sodium chickpeas
1 (15.5-oz) can low-sodium black beans
1 fresh jalapeno, seeded and minced (1 TBSP minced)
1/2 cup chopped flat-leaf parsley
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
6 ounces Swiss chard, stems removed
1/4 cup finely grated Parmesan cheese

Directions

1

Drain and rinse the beans. Combine beans, minced jalapeno, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes).
2

Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.