Mixed Beans Salad

This is a light cold salad that can be eaten on its own, in a wrap, smashed in a sandwich or on tortilla chips. It tastes even better the next day. You can use any vegetables you want with this. Guilt free eating, anyone? @sarchakra

PREP TIME: 10 mins

COOK TIME: 0

YIELDS: 4

Ingredients

  • Cucumber ½, seeded and sliced
  • Avocado 1, chopped
  • Onion 1, small, chopped
  • Mint a few leaves torn
  • Basil a few springs torn
  • Crumbled feta ¼ cup
  • Cherry tomatoes ¼ cup, halved
  • Beans: kidney, pinto, black beans, cannellini
  • Smoked paprika 2 tsp

Dressing

  • Lemon juice 5 tbsp
  • Olive oil 6 tbsp
  • Garlic 2 cloves, minced
  • Yellow Mustard 3 tsp
  • Sugar 2 tsp
  • Sea salt
  • Black pepper 2 tsp

Method

  • Drain beans out of the cans and rinse under running water a few times.
  • Cut cucumber in half. Using a spoon scoop out and discard the seeds in the cucumber. Cut the cucumber into thick strips.
  • In a jar mix olive oil, mustard, salt, pepper, lemon juice, grated garlic and sugar. Close the lid and shake to a smooth consistency. Reserve.
  • In a large bowl combine together: beans, onion, cherry tomatoes, avocado and cucumber.
  • Pour dressing on top. Gently mix. Mix in paprika, torn mint and basil. Top with crumbled feta.
The ingredients
The olive oil ingredients
The dressing is ready
The chopped vegetables
Closeup
Mixed Beans Salad

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