Panama Salad

While this recipe has nothing to do with Panama, except for the fact that you can get all the ingredients here, it was born in my kitchen here and I find it to be a delightful accompaniment to simple grilled chicken. I also recreated the salad at a party in England and it was thoroughly enjoyed.

Panama Salad (4 side servings)

Ingredients

Chickpeas/Garbanzo Beans, 1 can (I like the low sodium brand available here)
Black Beans, 1 can (I like the low sodium brand available here)
Celery, 2 ribs, finely chopped
Apple, 1, finely chopped
Tomaotes, 2, finely chopped
Small Onion, 1, finely chopped
Cilantro, 1/2 bunch, finely chopped
Red Bell Pepper, 1, finely chopped
Jalapeno Pepper, 1, finely chopped
Ground Cumin, 1 tsp
1 tbsp olive oil
1 tbsp garlic & parsley powdered seasoning. If you dont have any, use 1/2 garlic powder and 1/2 ground dried parsley.

The Dressing
Cilantro, 1/2 bunch
4 limes, juiced
Parsley, 1/2 bunch
Extra Virgin Olive Oil, 1/2 cup
1 tbsp honey
salt and pepper to taste

Method

1. Start with the dressing. Juice the limes and place in a food processor or blender with the cilantro and parsley. Blend together until the herbs are finely chopped. Slowly incorporate the olive oil until the mixture is nicely emulsified. Season with salt and pepper and add the honey. Give it one more whizz in the blender and then place in a large salad bowl.
2. Take all the chopped ingredients and add to the dressing in the salad bowl.
3. Drain the black beans and chick peas. In a large, non-stick pan, heat 1 tbsp olive oil. Add the beans and chick peas and toss in the oil. Add the cumin and the garlic/parsley mixture. Heat the beans and chickpeas together with the spices for about 5 minutes, tossing. Make sure they don't lose their shape or texture.
4. Add them to the salad bowl, mix everything together quickly and serve. You can leave the salad to stand for a while if you prefer, this allows all the flavors to mix. Either way, enjoy!!!