Because I loved the super bean salad recipe from last month, I wanted to try another spin on bean salad - just in time for Spring! Packed with lots of vegetables, vitamins A and C, fiber, protein and heart healthy omega 3 fatty acids.
Makes 4-6 servings
1 can garbanzo beans
1 can white beans
1/2 cup cherry tomatoes, sliced in quarters
1 cucumber, sliced in quarters
1/4 cup carrots, chopped
1/4 cup sugar snap peas, cut in half
1/4 cup mint, chopped
2 garlic cloves, minced
2 tablespoons of olive or grape seed oil
Salt and pepper to taste
Drain and rinse beans and combine in a large bowl.
Add tomatoes, cucumber, carrots, sugar snap peas, mint, garlic, oil, salt and pepper to bean mixture.
Mix all ingredients together and enjoy!
Note: salad tastes even more flavorful the next day!
Mozzarella, goat, blue, pepper jack or any cheese of choice
Tofu, tuna packed in water or left over chicken or steak
For more healthy and simple recipes or to inquire about nutrition counseling, contact me today!