Yes, I'm still trying to increase the amount of beans we eat, as I had mentioned when I posted the polenta and butter bean recipe earlier this month. We love beans, don't get me wrong. What we are finding hard is summertime bean dishes.

It's easy in the wintertime to do a one-pot hearty bean stew or something of the sort, but when we crave grilled food, it isn't as easy to serve up beans with no meat.

This recipe for Chick pea and black bean salad is summery enough to steer us away from our grill once in a while (although I'm sure tempted to serve it alongside a medium-rare grass-fed beef burger). It calls for tomatoes, red and green peppers, onions and other bounty we are getting from our CSA Farm share right now, so that makes it a fresh and nutritious choice.

I love that it combines two of my favorite beans in the same recipe. You can serve it on pita chips like the recipe suggests, or over brown rice or in tortillas for a meal. Yet another wonderful recipe to help us eat more beans!