I'm always making bean salads. This one is a variation of another bean salad on my blog. They're so quick to make and add additional protein,fibre, B vitamins, iron, folate, potassium, magnesium as well as health promoting phytonutrients to the meal.
I used kidney beans and black beans today but it works with any combination of beans. If you're following the SCD use navy (haricot), black or kidney beans.
Mixed Bean Salad GF SCD
250g cooked mixed beans
½ - 1 red chilli finely chopped
½ sweet red pepper
1 heaped tblsp chopped fresh mint
2 - 3 heaped tblsps chopped fresh coriander &/or parsley
basic salad dressing
freshly ground sea salt and black pepper
Tip the cooked beans into a bowl.
Finely chop the chilli pepper and sweet red pepper.
Tip in the chopped chilli pepper and fresh herbs. Grind plenty of black pepper and sea salt over the top and pour in the salad dressing. Stir gently.
Lay the sliced sweet red pepper over the top.
Cover and chill in the fridge for at least an hour.
To find out about new posts please join me on Facebook and Twitter or you can subscribe by email (top right)
This recipe is linked to Wellness Weekend, Whole Food Fridays, Healthy Vegan Friday, Fat Tuesday, Hearth and Soul Blog Hop, Allergy Free Wednesdays