Black Bean Salad with Fresh Mint

Legumes are plant-based foods that are packed with nutrients and can be instrumental in maintaining your overall health. They are high in protein, soluble and insoluble fibre and low in cholesterol. Legumes can be helpful in weight control, aid in digestion and are extremely versatile, making them easy to incorporate into your diet.

This month we've included an easy-to-make salad that can be used as a satisfying lunch or great side to any dinner.

  • 1 cup black beans, soaked (or canned organic beans)
  • 3 cups water (no water needed if canned beans are used)
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 3 tablespoons apple cider vinegar
  • ½ to 1 teaspoon sea salt (to taste)
  • ¼ extra virgin olive oil
  • 3 red radishes, small diced
  • 3 scallions, minced
  • ¼ cup parsley, minced
  • ¼ cup fresh mint, minced
How it's made:
  1. Drain soaked beans and rinse well with water. Drain again.
  2. Combine beans and water and bring to a boil over high heat (Alternatively, you can use canned beans, remember to look for low or no sodium content).
  3. Lower heat and cook for 1-1/2 hours. Drain beans.
  4. Whisk together the next five wet dressing ingredients and pour over warm beans.
  5. When beans have cooled, toss together with vegetables.
This recipe is sourced from Fully Nourished by Marni Wasserman.



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