"This is a light cold salad that can be eaten on its own, in a wrap, smashed in a sandwich or on tortilla chips. It tastes even better the next day. You can use any vegetables you want with this. Guilt free eating, anyone?"
Mixed Beans Salad
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- Recipe Card
Prep time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 seeded and sliced cucumber
- 1 chopped avocado
- 1 small chopped onion
- a few leaves torn mint
- a few sprigs basil
- 1/4 cup crumbled feta
- 1/4 cup halved cherry tomatoes
- 1/4 cup kidney beans canned
- 1/4 cup pinto beans canned
- 1/4 cup black beans canned
- 1/4 cup cannellini canned
- 2 teaspoon smoked paprika
Method
Step 1
Drain beans out of the cans and rinse under running water a few times.
Step 2
Cut cucumber in half. Using a spoon scoop out and discard the seeds in the cucumber. Cut the cucumber into thick strips.
Step 3
In a large bowl combine together: beans, onion, cherry tomatoes, avocado and cucumber.
Step 4
Pour dressing on top. Gently mix. Mix in paprika, torn mint and basil. Top with crumbled feta.
Dressing
ingredients
- 5 tbsp lemon juice
- 6 tbsp olive oil
- 2 cloves minced garlic
- 3 teaspoon yellow mustard
- 2 teaspoon sugar
- sea salt
- 2 teaspoon black pepper
Step 1
In a jar mix olive oil, mustard, salt, pepper, lemon juice, grated garlic and sugar. Close the lid and shake to a smooth consistency. Reserve.