Simple Spring Bean Salad
This recipe is a variation on the Crunch Bean Salad recipe from week 1 of March. It uses some veggies that weren't available then such as asparagus. Feel free to vary up the veg & make it your own!
MAKES 4 PORTIONS
1/2 14 oz can pinto beans (or 1 C dry, soaked overnight and boiled for 25 mins)
1/2 14oz can kidney beans(or 1 C dry, soaked overnight and boiled for 25 mins)
1 C fennel bulb, chopped
1 C asparagus, chopped
1 C cauliflower, chopped
1 C red cabbage
3 green onions, chopped
1 green apple, chopped
1 small can of tuna per serving (or 1/2 a regular size can) - optional
1/4 C olive oil
1 lemon, juiced
Salt & pepper
10 MINS PREP + 5 MINS assembly
Chop all your greens & apple so they are roughly the same size as the pinto beans.
Mix together in a large mixing bowl.
Mix your dressing in a smaller bowl. Taste & adjust with more olive oil if it's too vinegary. Then add the dressing into the large bowl, mix everything up.
Fill 4 2 C mason jars, I used regular ones but wide mouth works best.
Store in the fridge & enjoy for lunch!