Dense bean salad
4
Easy
15 minutes
Stop overcomplicating your gut health! Start by adding more beans and legumes into your next soup, stew or salad. As a registered dietician, I’m a fan of beans because they are high in fibre, containing more than 6 grams of dietary fibre per 100 grams.
Ingredients
Method
- 250 g canned organic red kidney beans
- 250 g canned organic lentils
- 250 g canned chickpeas
- 30 g fresh coriander leaves, finely chopped
- 121 g mixed peppers, diced
- freshly ground black pepper, to taste
- 100 g fat-free feta cheese For the dressing:
- ½ Hass avocado (70 g)
- ½ lemon, juiced
- 1 t honey
- ½ cup Woolworths plain Greek-style yoghurt
- 2 cloves garlic
Method
Ingredients
1. Drain and rinse the beans in a colander, then place in a large bowl.
2. Mix the coriander and peppers with the beans and season with pepper.
3. To make the dressing, blend the avocado, lemon juice, honey, yoghurt and garlic until completely smooth.
4. Mix the dressing with the beans, crumble over the feta and serve immediately.
Cook’s note: This salad pairs perfectly with grilled chicken or fish.
Stylist: Marcelle van Rooyen
Food Assistant: Astrid Field
Videographer: Romy Wilson
Photographer: Shavan Rahim
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