Summer Mixed Bean Salad
(gluten, soy, dairy, nut free, vegetarian)
An easy and refreshing dish. Use as a side dish or a larger portion as a vegetarian meal.
This dish is rich in prebiotics, which are the fuel sources for your probiotics to support a healthy microbiome. If you are not sure what prebiotics are or why you need them, read this article then
Ingredients
- ½ pound fresh green beans trimmed/cut into thirds
- 1 can black beans rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 1 small container of organic cherry tomatoes
- ¼ large red onion chopped
- ¼ c. chopped fresh cilantro
- ¼ c, chopped fresh parsley
- 3 T. ACV
- 1 T. EVOO
- 1 ½ t. cumin
- dash salt
- optional: sprinkle on nutritional yeast, a spoonful of avocado and sprinkle on raw sunflower seeds
Directions
- Bring pot of water to boiling
- Add in green beans, return to a boil and cook for 2 minutes. Drain and rinse under cold water.
- In a large bowl mix together all the beans, tomato, onion, cilantro and parsley.
- In a small bowl, mix together the vinegar, oil cumin and salt.
- Pour over the bean mixture. Add in nutritional yeast to taste if desired.
- To each individual plate before serving: add in a spoonful of avocado, sprinkle on top teaspoon of the sunflower seeds
- Store in fridge until serving
[yumprint-recipe id=’24’]
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