what you need
1 x 400g can cannellini beans
1 x 400g can chickpeas
1 x 400g can red kidney beans
1 x 400g can lentils
2 cups cherry or grape tomatoes (halved)
3 stalks celery, finely sliced
1 lebanese cucumber, deseeded & diced
1/2 cup parsley, roughly chopped
lemon dressing
1 garlic, finely chopped or 2 tsp fermented garlic
1/4 cup lemon juice
zest of 1 lemon
2 tbsp olive oil
1 tsp raw honey
cracked pepper & sea salt, to taste
what to do
Drain and rinse all beans. Leave for an hour to dry.
Combine all dressing ingredients in a jar. Shake well to combine. Combine salad ingredients in a medium sized bowl. Add the lemon dressing and gently combine.
Place in the fridge for a few hours to allow the flavours to develop.
To serve:
Place baby spinach on a plate and serve beans on top. Garnish with added lemon zest and chopped parsley.
Tastes great served with marinated bbq chicken thighs, hummus, quinoa and toasted flatbread or mountain bread.
recipe by Kristin J for go natural foods
