Hi!
Today I want to share with you a couple variations of bean salad. Beans are very good for you – low in fat, and high in protein, not to mention – delicious, and they fill you up!
I am a big fan of prepping some meals at the beginning of my week – this way I have healthy options at my fingertips. I find that I eat far less junk when I have good, wholesome meals available to me whenever I am hungry. One of my go to recipes is a 3 bean salad. You can treat this salad just like a quinoa salad, in the sense that anything goes really! It is fantastic for throwing on top of a bed of lettuce, spinach, or kale for a quick lunch, or is delicious as a side dish or all by itself.
This week I made bean salad out of whatever veggies I had in the fridge:
- 1 can kidney beans, rinsed
- 1 can garbanzos, rinsed
- 1 cup sprouted mung beans
- 1 1/2 cups sliced cucumber
- 1/2 cup sliced baby carrots
- 1 1/2 cups sliced bell peppers
- 2 cups chopped broccoli
- 1 cup diced red onion
- 1/4 cup light Italian dressing
- 1/4 cup olive oil
- salt and pepper to taste
Also try these variations:
Mexican 3 Bean Salad
- 1 can black beans, rinsed
- 1 can garbanzo beans or white beans, rinsed
- 1 cup (dry measurement) sprouted mung beans
- 1 cup sliced green onion
- 1/2 cup sliced red onion
- 2 cups diced bell pepper
- 1 cup chopped cilantro
- 1/2 cup fresh squeezed lime juice
- salt and pepper to taste
- 1/4 cup diced jalapeno (optional)
Cucumber Mint 3 Bean Salad
- 1 can black beans, or northern beans, rinsed
- 1 can garbanzo beans
- 1 cup sprouted mung beans
- 1/2 cup chopped mint
- 1 cup diced red onion
- 2 cups sliced cucumber
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- salt and pepper to taste
All of these salads are complimented well with a sprinkle of fat free feta cheese and are extremely easy to prep. Have fun and let me know if you come up with another delicious combination!
-C