Bean Salad

Summer heat brings craving for fresh and refreshing cool eating. This salad is one that I like to make up and have on had in the fridge. You can easily serve it as a side or add in quinoa for the main meal.

Cucumbers and peppers are high in water content. They’re lovely refreshing ingredient to add to a summer salad. Plus this add a great punch of colour.

Beans and/or chickpeas are a great source of plant based protein, complex carbohydrate and. dietary fibre. If you have trouble digesting them; try soaking them until the sprout before cooking. This helps to neutralize phytic acid and lectins along with enhancing the amino acid, vitamin, and protein content.

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Bean Salad

Author: Kirsten Olsen B.Sc.Kin.(Hons.), R.H.N.

This is a great salad for those hot days. It's very forgiving as most of my recipes are. I like to change up the black beans for chickpeas or a combination.

Ingredients

• 2 c black beans*
• 1/2 large bell pepper, chopped
• 1/2 large English cucumber, cubed
• 1 c cherry tomatoes, halved
• 1/2 red onion, diced
• 2 ribs celery, chopped
• 1/3 c fresh parsley, chopped
• 3 tbsp walnut oil
• 3 tbsp lemon juice
• 3 cloves garlic, minced
• Himalayan pink salt and pepper to taste

Instructions

1. Drain and rinse beans.  Place in a medium bowl.
2. Chop vegetables and parsley; add to beans and mix.
3. Add garlic, oil and lemon juice; mix well.
4. Add salt and pepper to taste.
5. Store in air tight container in fridge until ready to serve.

Notes:

*change up black bean for chickpeas or other beans or a combination. You just want a total of 2 cups.