Bean Salads: #1 & #2

Bean salads are substitutes for meat for me and a great filler. Can be used with other meats, fish, prawns, poultry or on its own as a stand alone salad. Great if you have to take a dish to friends and its a little different than the normal salad that everyone brings. I have since found organic bean tins and tins with salt reduced. I always rinse the beans before using so it doesn’t have the brine they are preserved in.

Bean salad #1

 

 

 

 

 

 

 

 

 

Bean salad #1 serves 4

400g organic mixed beans

1 stalk with celery

1/4 red onion

4 stalks vegepod curly parsley

1tb apple cider vinegar  (mother’s earth)

1/2 lemon juice

1Tb French dressing

1tsp Mustard powder

1tb Ginger thinly sliced

Method 

Cut celery and onion into the same size as beans.

Drain beans in sieve add to bowl.

Add remaining ingredients and mix well.


Bean salad #2

 

 

 

 

 

 

 

 

 

Bean salad #2

400g black beans mexican style (not chinese) drained

400g corn salt reduced drained

1Tb dried coriander *use fresh if available

1tsp cumin

1/2 lime juiced

1 cup cooked basmati rice (*can use 90seconds microwave rice)

*can substitute jasmine rice if you don’t have basmati

Method 

Drain beans and corn then place in bowl

Mix remaining ingredients with beans.

For mexican chili chicken recipe use basmati rice