Black Bean Salad with Fresh Mint
Legumes are plant-based foods that are packed with nutrients and can be instrumental to maintaining your overall health. They are high in protein, soluble and insoluble fibre and low in cholesterol. Legumes can be helpful in weight control, low in cholestrol aid in digestion and extremely versatile, making them easy to incorporate in your diet.
This month we've included an easy-to-make salad that can be used as a satisfying lunch or great side to any dinner.
How it's made:
- 1 cup black beans, soaked (or canned organic beans)
- 3 cups water (no water needed if canned beans are used)
- 1 tablespoon mustard
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 3 tablespoons apple cider vinegar
- ½ to 1 teaspoon sea salt (to taste)
- ¼ extra virgin olive oil
- 3 red radishes, small diced
- 3 scallions, minced
- ¼ cup parsley, minced
- ¼ cup fresh mint, minced
This recipe was sourced from Fully Nourished by Marni Wasserman.
- Drain soaked beans and rinse well with water. Drain again.
- Combine beans and water and bring to a boil over high heat (Alternatively, you can use canned beans, remember to look for low or no sodium content).
- Lower heat and cook for 1-1/2 hours. Drain beans.
- Whisk together the next five wet dressing ingredients and pour over warm beans.
- When beans have cooled, toss together with vegetables.