November 16, 2017
Summer Fresh Mixed Bean Salad
- 2 Cups Black Beans
- 1 Cup Chickpeas
- 1 Cup Red Kidney Beans
- 1 Cup Edamame
- 1 Large Red Pepper
- 1 Small Purple Onion
- 1 Medium Sized Cucumber
- 1/2 Cup of crumbled Feta Cheese (Optional)
- 1 Tbsp Extra Virgin Olive Oil
- Splash of Apple Cider Vinegar (to taste)
I purchase dried black beans, chickpeas and red kidney beans and soak them over night or leave them to soak before I go to work in the morning. Once the beans have soaked, I cook them for 30-40 minutes, running them under cool water when they are done. Alternatively, you can skip this step and purchase organic canned beans of your choice, I prefer to get dried beans, but canned beans work as well especially if you’re in a rush or need a last minute summer dish for a BBQ! I usually purchase frozen organic shelled Edamame, it’s quick and easy, you only need to boil them for a few minutes and then I set them aside to cool while I prepare my veggies.
While the beans are cooking, I wash and dice up my onion, red pepper and cucumber. I crumble up my feta and toss it all into a large bowl. Once the beans are ready I mix everything together.
If I am taking this salad to a BBQ and I know it will be enjoyed right away, I will add the Extra Virgin Olive Oil and Apple Cider Vinegar. If I’m making this salad as part of my meal-prep for the week, I only add the oil and vinegar to the portion I pack for my lunch each day.
As a vegetarian this is a great dish to combine with Quinoa to make a complete protein. Quinoa is packed full of minerals such as iron, magnesium and manganese. It’s also a great substitute for rice, and tastes great tossed right in the salad or as its own side dish with a little lemon juice.
I hope you enjoyed this quick and easy recipe!