Bean Salad Recipe
Legumes are a very healthy food that provides vegetable protein, fiber, vitamins and minerals and must be present in our diets. Luckily, legumes are very versatile and can be used to prepare a wide variety of dishes, from stews to desserts. A vegetable salad is another healthy option that you can incorporate.
To prepare this cold salad that i have used beans, white beans from facade or from the Farm. It is a fresh and summery recipe, since it combines hydrating vegetables such as cherry tomatoes, cucumber, and juicy tropical fruits such as pineapple and mango. We are going to serve the bean salad with mango vinaigrette that will add a sweet and sour touch to the dish.
Ingredients to make Bean Salad:
- 1 cup of beans
- 1 cucumber
- ½ red onion
- 1 mango
- 3 pineapple slices
- ¼ can of celery sticks
- 8 cherry tomatoes
- 2 tablespoons chopped coriander
For the vinaigrette:
- 1 mango
- 1 garlic clove
- 1 pinch of salt
- 1 splash of apple cider vinegar
- 1 splash of oil
How to make Bean Salad:
Soak the beans overnight before preparation. The next day, put them in a pot with plenty of water and cook until tender for 1.5-2 hours. Drain them well and let cool.
Cut the cherry tomatoes in half, the cucumber into slices and the pineapple into triangles. Peel the mango and cut it into cubes.
In a bowl mix the beans from the Farm, the cut vegetables, the celery and the chopped fruit. Salt and pepper to taste.
To prepare the vinaigrette, peel and chop another mango. Place it in the blender along with a clove of garlic, a splash of vinegar, salt and a generous splash of oil. Blend until a homogeneous mixture remains. Pour the vinaigrette over the cold bean salad and serve with fresh coriander on top.
