I'm been really cravin' some veg lately.
A few weeks ago, we went to a Saint Patrick's day party at a friends house, complete with beer bread, corned beef, and Guinness. My favorite part? The boiled cabbage.
My. Oh, my. How I love cabbage. It is, after all, the poor man's physician.
This recipe does not include cabbage. It does, however, include celery, carrots, peppers, and cilantro. And that's good enough for me.
It sure never hurts to make sure we get an extra serving of fresh veggies!
My husband did not partake of this salad, as he surely detests all forms of beans. My daughter and I, however, loved it. Fresh, filling, and delicious.
Plus it's full of fiber.
I'm just sayin'.
Fresh Bean Salad
You will need:
– 3 cups of cooked beans (I used organic white). I simply soak the beans for a day with a splash of vinegar, then boil them in water until tender.
– 2 stalks of celery, diced
– 3 carrots, grated
– 1/2 bunch cilantro, chopped
– 1 bell pepper, seeded and diced
– 1/2 cup extra virgin olive oil
– 1/4 cup raw apple cider vinegar
– 3 tablespoons honey
– Salt and pepper to taste
Step One: Combine the beans and veggies in a bowl.
Step Two: Combine the olive oil, vinegar, and honey together in a separate bowl. Whisk to combine.
Step Three: Pour the dressing over the beans and veggies. Toss to coat, adding more as you please.
Now taste.
More salt? More vinegar? Let your tastebuds be your guide!
Some fresh herbs such as parsley would be wonderful in this, but alas, it's not quite time here for anything except for chives.
I love that this salad is light and flavorful. Add a few slices of raw cheddar and a hunk a bread and I'm one happy girl.
Plus, doesn't it just look fun?! I mean, come on! Hello color!
Speaking of vegetables, I wandered out to the garden today to find some beets already popping through the wood chips! Isn't that exciting?! It won't be too long before we'll be able to enjoy beets from our own garden!
And on a more depressing garden note, my spinach has a mildew AND something is eating it. Apparently, it can be sprayed with a mixture of baking soda and water to cure the mildew – the hoop house is a little too wet and humid for the spinach, I suppose. Note to self.
I am forever humbled by my garden.
Enjoy the salad!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Fresh Bean Salad
Ingredients
- 3 cups cooked beans (I used organic white). Soak the beans for a day with a splash of vinegar, then boil them in water until tender.
- 2 stalks of celery, diced
- 3 carrots, grated
- ½ bunch cilantro, chopped
- 1 bell pepper, seeded and diced
- ½ cup extra virgin olive oil
- ¼ cup raw apple cider vinegar
- 3 tbsp honey
- Salt and pepper to taste
Instructions
- Combine the beans and veggies in a bowl.
- Combine the olive oil, vinegar, and honey together in a separate bowl. Whisk to combine.
- Pour the dressing over the beans and veggies. Toss to coat, adding more as you please.
This looks yummy!
I usually do not comment on here, as I figured you dont read your comments, since you rarely respond to them. However, what I have read from you lately implies otherwise, so I decided to say that this salad is right up my tastebud alley. I have made it more times than I can count since it was posted, with all kinds of beans: white, lentil, kidney, pinto, lima, etc, and its always good. I have also started mixing up the other ingredients, and adding grated jicama is delicious. Thank you for this seemingly easy recipe that I would have never invented, but love. Keep up the recipes, I have made so many and love them all, just this one especially!