Summer Bean Salad
Summer Bean Salad
I was into everything lentils for a few years…
Lentil Taco ‘Meat’
Lentil Salad
And now I’m really into beans.
I’ve been trying to increase my protein and iron intake this summer with more red meat, dark colored beans, and dark vegetables like greens and beets.
Typically I cook with Asian or Indian flavors, but this bean salad is so simple and clean, I can’t bring myself to add herbs. What a surprise!
But if you find it too plain, by all means season away and let me know which combos you liked!
Note, the non-heme iron in beans becomes bio-available through addition of Vitamin C (lemon juice). This is a tart salad!
Also, I tried making this with lime juice and found it too sweet.
**For paper thin slices, I use a mandoline slicer like this and wear a metal glove.
SUMMER BEAN SALAD
INGREDIENTS
1 can black beans or dark red kidney beans, drained and rinsed
1 small red onion or 1/2 large red onion, very thinly sliced
English cucumber, very thinly sliced ~6”
1 lemon, juiced
Chopped cilantro
Salt and Pepper
EVOO if you want
DIRECTIONS
Slice the red onion in a large bowl and add lemon juice. Get this started before prepping beans.
Rinse and drain beans.
Add cucumber and beans, S & P and EVOO if you like.
Garnish with chopped cilantro.
I really like this as a side to charred meat or any protein really.
Enjoy!
Catherine & Satya
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
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