Lou’s Four Bean Salad
We have been (get it, been/bean)really lucky over here in New Zealand and had a public holiday today, meaning a lovely long weekend. We packed up the kids on Friday night and raced off for a quick break with family, about a four hour drive away to Napier. The weekend and time out was fantastic, but it meant we got home late tonight, still with homework, unpacking and ironing to do ready for the week. In the midst of the general chaos of lost homework sheets, and discovering our dog had wet my daughter’s bed!!!!!, a quick dinner was needed. Now be warned – this involves canned veges, but this blog is after all about making vegan simple.
This protein packed power salad includes Red Kidney Beans, Green Lima beans, Butter beans and Chickpeas so is super colourful. Add mint and avocado, and you have a picture worthy salad.
To whip up this culinary delight you will need:
3 Cans of mixed beans
1 Can of chickpeas
1 Red Onion
1 Avocado
Salt and Pepper to taste
A few handfuls of chopped mint
Dressing
Juice of one lemon
1/2 tsp ground cumin
Directions
- Finely chop red onion
- Chop avocado into small cubes
- Rinse, drain and add the beans to a bowl containing the avocado and onion
- Sprinkle though chopped mint ( I like mine roughly chopped)
- Add Salt and Pepper to taste
- Combine the juice of a lemon with the cumin, and mix through the salad.
We served ours cold, over brown rice.
Question: Do you ever use canned vegetables?
