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

  1. Bring pot of water to boiling
  2. Add in green beans, return to a boil and cook for 2 minutes. Drain and rinse under cold water.
  3. In a large bowl mix together all the beans, tomato, onion, cilantro and parsley.
  4. In a small bowl, mix together the vinegar, oil cumin and salt.
  5. Pour over the bean mixture. Add in nutritional yeast to taste if desired. 
  6. To each individual plate before serving: add in a spoonful of avocado, sprinkle on top teaspoon of the sunflower seeds 
  7. Store in fridge until serving

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