Bean Salad

In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill  to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.

Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied.

This is the salad you can make 30 minutes before your friends are coming over for lunch and you won’t be rushed. The lemon juice drizzled over the salad helps keep the avocado and apple pieces looking fresh but after a day, the avocado starts to darken so this salad is best made fresh and served immediately.

Bean Salad

Ingredients:

• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 4 stalks celery, chopped
• 3 fresh carrots, grated
• 1 Haas avocado, chopped
• 1 large Honey Crisp Apple
• juice of 1/2 lemon
• 1/2 cup chopped fresh dill
• Salt and Pepper, to taste (I use Passion Fruit Chili Pepper by Salty Wahine)

Directions:

In a large mixing bowl, combine the beans, celery, and carrots.

Add the chopped apple and avocado.

Sprinkle the lemon juice over the apple and avocado pieces.  Add the fresh dill and the salt and pepper, of choice. Gently blend all the ingredients, adding a touch of salt and pepper as the salad is being blended.

Transfer to a large serving bowl.

Serve the salad in individual bowls or on a bed of greens.