The husband and I are trying to lose a little of the baby weight, which after 2 years I don't really have an excuse to be holding on to, well except for the fact I'm now 40 and things take longer. So we're on a bit of a bean/lentil diet this week. I made up this little salad today for lunch which was actually incredibly delicious, nourishing, full of protein and kept us full until dinner.
1 can of butter beans
1 can chickpeas
2 cans of borlotti
1 can of cannellini beans
a small handful of coriander and the same of parsley
a jar of roasted red pepper
1 small red onion
a handful of good quality olives
a small handful of pumpkin seeds
For the dressing:
a tablespoon of wholegrain Mustard
5 tablespoons of sherry vinegar
Enough Extra virgin olive oil to cover the vinegar and mustard
The ingredients can be adapted to whatever you have in your cupboard. I did soak and cook my own beans but cans are just fine. Even cans of mixed beans - depends on how much time you have on your hands. So pop all the beans in a bowl, grab a couple of roasted red peppers tear them up roughly, then slice a red onion into thin slices. Chop up the herbs and mix in. I also added some mozarella to this today, as it needed using up, but you can also opt for goats cheese. Then throw on the olives and pumpkin seeds. In a separate bowl add the mustard then the vinegar and finally the olive oil, whisk it up then pour over the bean salad and mix well. What you're left with is a very tasty, healthy lunch! It keeps in the fridge for a few days too and actually tastes even better the next day. Enjoy!