Noon hour nourishment
By Sari Huhtala
I made a ridiculously simple bean salad over the holiday weekend, and found myself writing out recipe cards for everyone to take home. I’m not sure if it was the simplicity of the recipe that left people yearning to try it at home, or the fact I kept touting the idea of turning leftover salad into three days of wholesome lunches at your fingertips. Whatever the case was, I figured it was worth sharing. Happy healthy eating!
Bean salad
- 1 cup chickpeas
- 1 cup mixed beans
- 1 cup kidney beans
- ½ cup cooked green or yellow beans, cut into 1-inch pieces
- 1 small Red/yellow/or green pepper, chopped
- Handful of chopped parsley (optional)
- 1 small red onion, chopped
- Celery (optional)
Dressing ingredients
- ¼ cup coconut sugar
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Place beans and vegetables into a medium size bowl. Mix dressing ingredients in a jar. Shake well and pour over salad. Mix well to blend in dressing. Refrigerate. Salad becomes more flavourful if made a day, or several hours in advance.
