Bean Salad!

Who doesn't love beans? I LOVE beans. I love them in salads, in wraps, in hummus, in patties and even on their own. So I thought I'd give this No-Cook Colourful Bean Salad a try for a side to our dinner tonight. There is another recipe for a more chickpea based salad that I am excited to try another time (from Tosca Reno's Eat Clean Cookbook).... mmm!

In the process of making.... a pro is that is quick and easy to make!

All done! Looks and tastes delicious!

Even my mom thinks so!

No-Cook Colourful Bean Salad

(from Tosca Reno's Eat Clean Cookbook)

1 x 19 oz/540 ml can black beans, rinsed and drained

1 x 19 oz/540 ml can red kidney beans, rinsed and drained

1 x 19 oz/540 ml can chickpeas, rinsed and drained

1 x 19 oz/540 ml can firm lentils, rinsed and drained

1 bunch scallions, trimmed and chopped

2 Roma tomatoes, coarsely chopped

1/4 cup/60 ml chopped cilantro or parsley (I used parsley... definitely not a fan of cilantro)

2 Tbsp/30 ml avocado oil (use good-quality olive oil if you cannot find avocado oil) (I used avocado oil... mmm healthy fats!)

2 Tbsp/30 ml apple cider vinegar

Juice of freshly squeezed lime

Mix all ingredients together and chill for at least two hours. Serve as a side dish with any meal. Serves 8 x one-cup servings!

Nutritional Value per One-Cup Serving:

Calories: 340

Calories from Fat: 51

Protein: 12g

Carbs: 56g

Total Fat: 3g

Saturated Fat: 0g

Trans Fat: 0g

Fiber: 10g

Sodium: 598mg

Cholesterol: 0mg

Sugar: 3g

What's your favourite bean or favourite way to eat some beans?