This week’s recipe is a delicious, satisfying and colourful salad made with three beans that you can have for lunch or dinner.
This salad is for you if you are bored of eating beans and lentils and want more variety.
Three Bean Salad
1 cup cooked chickpeas
1 cup cooked kidney beans
1 cup cooked cannellini beans
1 cup orange pepper, diced small
1 cup yellow pepper, diced small
1 cup diced cucumber
1 cup cherry tomatoes, quartered
1 avocado, diced small
Large handful baby spinach leaves, chopped
Small handful coriander leaves, chopped
Small handful parsley leaves, chopped
2 tbsp tahini
1 tbsp Dijon mustard
Juice from 1/2 large lemon (or to taste)
3 tbsp water
2 cloves garlic chopped finely
Sea salt and black pepper to taste
Mix the tahini in the water first, making sure there are no lumps. Then mix in the other dressing ingredients and if it’s too thick add more water accordingly.
Combine all the salad ingredients in a bowl, then mix in the dressing. Serve after 1 hour, so the beans can absorb the flavours of the dressing. Serves 4.
If you want to add some chili into it, add some and you can always make extra dressing as it’s creamy and so easy to make.
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