Warm Two-Bean Chard Salad

• 1 (15.5-oz) can low-sodium chickpeas
• 1 (15.5-oz) can low-sodium black beans
• 1 fresh jalapeno, 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

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

chickpeas, black beans, fresh jalapeufo, flatleaf, lemon, kosher salt, fresh pepper, swiss chard, parmesan cheese

Taken from www.myrecipes.com/recipe/warm-two-bean-chard-salad (may not work)