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 jalapeño, 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

Preparation

1. Drain and rinse the beans. Combine beans, minced jalapeño, 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.