Bean Salad #3 is a great filler for a meal without a lot of prep and goes great with pan-fried chicken. You could also team it with Fish.
Ingredients serves 2
400g White Cannellini Beans drained and rinsed in sieve to remove brine
30g Walnuts crushed
1/4 red onion sliced
1 cup green beans steamed
Cook beans 4minutes in microwave then drain any water. Add to bowl.
Cut the onion into thin slices
Drain the beans in sieve in running water and rinse off the brine.
Add to bowl with remaining ingredients.
1Tb Mothers Earth Apple Cider Vinegar
1Tb Olive Oil Extra Virgin
1Tb Seeded wholegrain mustard
Mix the dressing together and pour over the salad
Serve Bean Salad #3 with chicken or fish
Seasoned Chicken Tenders
To make the above tenders : Serves 2
200g Chicken Tenders,
1tsp minced garlic paste
light pinch of sea-salt and black pepper
1tb coconut oil
Coat chicken in seasoning, garlic and herbs
Cook in coconut oil in non stick skillet until the sides of the chicken turn white.
Flip and continue to cook further 3minutes or until juices run clear when spiked with knife.