A healthy bean salad could make a great side dish this Christmas. There's nothing quite like the boost you get from a raw, crunchy bean salad. This chickpea and kidney bean salad is a great source of protein, its bold flavours pack a punch and it definitely tastes just as good meatless. Most bean salads I've come across don't contain carrots, thing is I love carrots, a good excuse to incorporate hem into most of my meals. One of the main reasons why I eat carrots regularly is because they are rich in beta-carotene which converts into Vitamin A in the body. We need Vitamin A for good vision, healthy skin and a strong immune system. Anyway, I tend to use a lot of herbs but not when it comes to salads, its all about a squeeze of lemon juice and a sprinkle of cumin. A nourishing salad that's flavourful and takes minutes to prepare, say goodbye to lengthy Christmas cooking.
Prep time: 5 mins Cooking time: 5 minutes
Ingredients:
- 1 and half cans red kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained (you can also use cooked chickpeas)
- 1 small diced red onion
- 1 medium cucumber, chopped
- 1 chopped carrot
- Red, green and yellow peppers, chopped
- 1 tbsp cumin
- ¼ cup olive oil
- ¼ cup lemon juice
- ¾ teaspoon salt
Method:
- In a large bowl, combine chickpeas, prepared kidney beans, chopped red onions, carrots, peppers, cucumber.
- Now for the dressing, lemon juice, olive oil, salt and cumin have to be whisked. Pour dressing over the mixture and toss. Serve immediately. Can refrigerate for a few hours before serving.
Nokhuthula xo
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