That’s what Dr. Nicholas V. Perricone says in his latest book, Ageless Face, Ageless Mind. The author and dermatologist is especially fond of black beans, but his Five-Bean Salad doesn’t discriminate. Feel free to jump for the full recipe, which is excerpted from Ageless. What, uh, comes to pass after the eating of said dish is not disclosed. But we have a pretty good gas … we mean guess.
Five-Bean Salad – from Dr. Perricone’s book Ageless Face, Ageless Mind
2 cups organic shelled edamame
1 (16-oz.) bag organic green beans
1 (15-oz.) can organic dark red kidney beans, drained and rinsed
1 (15-oz.) can organic chickpeas, drained and rinsed
1 (15-oz.) can organic black beans, drained and rinsed
1 cup diced organic red onion
1 red, yellow, or orange pepper, diced
1 cup organic Italian flat leaf parsley, chopped
8 leaves basil, chopped
1 (12-oz.) jar organic balsamic vinaigrette dressing
sea salt and black pepper to taste
1 (4-oz.) log of Herbes de Provence goat cheese, crumbled (or another brand)
Bring a large pot of salted water to a boil. Add the edamame and cook for 2 minutes. Thirty seconds before they are done, add the green beans. Drain and rinse under icy cold water. Place in a large salad bowl. Add the kidney beans, chickpeas, black beans, onions, peppers, parsley, and basil. Toss to distribute evenly. Add enough dressing to coat evenly. Add salt and pepper to taste. Garnish with crumbled goat cheese. Best served chilled. Serves 12 to 15.