Here in Canada, we’re coming off a long weekend. That means most people are still hungover or in serious food comas from excessive over eating – myself included.
Our dear friends invited us for a BBQ on Sunday, so I prepared this Triple Bean Salad. This dish satisfied both the meat and plant lovers in that it’s packed with protein, fibre and of course, flavour. For this recipe, I used dried beans and soaked/boiled them the night before. Feel free to use canned or any variety you like.
2 cups red kidney beans
2 cups chick peas
2 cups white kidney beans
2 green onions
handful of fresh basil and parsley, finely chopped
1 tsp honey
salt and pepper
1. Combine beans, onions and herbs in a large bowl. For dressing – combine olive oil, balsamic vinegar, honey and a splash of lemon juice in a small bowl. Mix it well and season with salt and pepper to taste. Toss beans and dressing altogether. I make enough dressing to coat the beans, without drowning them.
2. Let the salad sit in the fridge for a couple of hours so the flavours can do a little happy dance. Mix well before serving and enjoy!