Today’s guest blog post is brought to you by McKenzie Hall Jones, RDN and Lisa Samuel, MBA, RDN, of NourishRDs and consulting dietitians for S&W Beans.
There’s a lot to love about summertime. There’s the hot days, warm nights, and easy-breezy lifestyle – not to mention flip flops are appropriate footwear for (almost) any occasion and sunscreen can dual as your “signature scent.”
When it comes to family meals during the summer months, no-cook recipes seem to rule since most of us will find any excuse to prevent our kitchen from transforming into a sauna. Keeping in season produce and pantry staples – such as canned beans – on hand makes whipping up summertime approved recipes easy as can be.
One of the particularly wonderful things about canned beans is that they can dual as a vegetable offering fiber, vitamins, minerals, and phytochemicals in addition to plant-based protein.
Research has also shown that regularly eating legumes – such as black beans, garbanzo beans, pinto beans, and kidney beans – can offer a variety of wonderful health benefits such as:
- Lower blood cholesterol levels
- Decreased body weight
- Reduced rates of heart disease, hypertension, some types of cancer, and diabetes.
Their health benefits, delicious taste, and versatility in recipes is why I aim to eat legumes every day.