Beans are a great source for protein, especially for those whose diet consists mainly of plant based foods.To load up on some protein, I made this colorful bean salad today. It was quick and easy to make, though I’d prefer to not use canned beans next time. My can of kidney beans had added sugar that could definitely be avoided, plus, fresh beans are much more healthy than canned beans. Next time, I will simply soak dried beans over night, it doesn’t make much more work in the end.
- 1 can of kidney beans
- 1 can of lima beans, cleaned and cut in halves
- one handful of green beans
- 1/2 red onion, cut in fine rings
- 1 small red pepper, cut in small slices
- 3 tbsp olive oil
- 2 tbsp lemon
- 2 tbsp white balsamico vinegar
- 1 tbsp agave syrup
- salt to taste
Cook green beans for about 8 minutes. Meanwhile, rinse canned beans under water and mix together with the rest of the ingredients. Rinse green beans under cold water and also mix into the salad. Prepare dressing, add to salad and add some salt if necessary.