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 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
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
400g black beans mexican style (not chinese) drained
400g corn salt reduced drained
1Tb dried coriander *use fresh if available
1/2 lime juiced
1 cup cooked basmati rice (*can use 90seconds microwave rice)
*can substitute jasmine rice if you don’t have basmati
Drain beans and corn then place in bowl
Mix remaining ingredients with beans.
For mexican chili chicken recipe use basmati rice