Well would you believe it, I am keeping up with the health kick. I am even down a couple of pounds. Who would have thought it? I even decided to forgo my Friday vanilla latte in favour of my usual hazelnut americano in a bid to stay on track. Although I am sure the second I have a few cocktails tomorrow those pounds will jump right back on. So this is my salad of week. It’s just so quick and easy to make I can’t stop making it. Although the boyfriend has requested that we go back to falafel next week as he is growing tired of it after eating it for almost 8 days straight. I keep making it though as all the veg is already cut up and in the salad so all I have to do it put some on one of the lettuce bases I have ready made in the fridge and lunch is ready to go.
100g dried chick peas or 1 can
150g of black eyed beans or 1 can
1 can of kidney beans
1 red pepper
1 green pepper
1/2 a red onion
20 cherry tomoatoes
1 large bunch of fresh herbs (cilantro, mint or basil all work)
4 tablepsoons of balsamic vinegar
2 tablespoons of olive oil
1 teaspoon of black pepper
1/2 a teaspoon of salt.
If using dry beans, soak over night then cook. The chickpeas take around 3 hours, the black eyed beans around 1 and a half hours. When the beans are cooked put them in a colander and run cold water over them. If you are using canned beans empty your cans into a colander and run with cool water to wash them then leave to drain. Chop the peppers, cucumber, and onion into small pieces. Then place in a large container. Add the beans and mix. Chop your fresh herbs, then add to the bean salad. Then top with the salt, pepper, olive oil and balsamic vinegar and toss. This will keep in an airtight container in the fridge for a week. Voilà easy 3 bean salad.