Recipe: Bean Salad

My mom and I made a delicious dinner the other day! All of the ingredients are fresh and organic. I kind of made-up the dressing as I went and added new flavours that I thought would blend well together. You can adjust it according to your tastes.

Here’s how you can make it too:

Corn and Bean Salad (makes approx. 5 servings) 

Organic Frozen Corn (cooked briefly, then added) – add however much corn you would like.

1 can of pinto beans or black beans (organic)

1 can of chickpeas (organic)

2 large tomatoes (organic), finely chopped

1/2 large red onion, finely chopped

Fresh parsley or cilantro, minced – add however much you would like, according to your tastes

2 garlic cloves (organic, cook with the corn)

White onion, finely chopped (cook with the corn) – however much you like

1/4 of a cucumber (organic or washed and peeled)

Fresh spinach (organic), finely chopped

Goat Feta Cheese, crumbled

Organic Red Lentil Noodles (Tolerant name-brand from Costco)

Dressing:

1 tablespoon avocado/extra virgin olive oil (organic)

1 tablespoon organic cane sugar

1 teaspoon apple cider vinegar

1 tablespoon balsamic vinegar (organic) – or however much you would like

1 tablespoon red wine vinegar (organic) – or however much you would like

1-2 tablespoons freshly squeezed lemon or lime juice

Salt and pepper to taste

Instructions:

Cook the noodles – Bring a large pot of water to a boil. Once water boils, add the noodles. Stir from time to time. Cook for 8-10 minutes. When cooked, drain the water.

In a large skillet, grease the bottom with a little bit of organic oil.

Cook the white onions, garlic and frozen corn, until soft and fully cooked.

In a large bowl, combine all of the ingredients, including noodles. In a small bowl, whisk the dressing ingredients.

Pour the corn mixture into the large bowl and dress the salad.

Stir the salad and serve! You can also refrigerate and eat as a cold salad the next day for leftovers.

Enjoy!! 

 

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