A bowl of this salad covers more than half of your dietary needs for the day. The dish is very high in protein and fiber, calcium, iron and potassium. It’ll make an ideal lunch or dinner and, provided you’ve pre-cooked beans or using canned beans, it's really quick and easy to make.
Add chile pepper and/or black pepper to the dish if you like it spicy.
1 cup dry (or 2 cans cooked) white beans
1 cup frozen peas
1 cup frozen green beans
¼ cups water
1 bell pepper
½ teaspoon salt
1 tablespoon olive oil
495 Calories per portion
1If using dry beans: Soak white beans in plenty of water overnight. The next day, drain, rinse and transfer to a large saucepan. Cover with plenty of water and boil for 45 minutes or until the beans are soft. When the beans are ready, drain, rinse very well and set aside.
If using canned beans: Drain the beans and set aside.
2Prep the veggies: clean and dice bell pepper. Saute frozen peas and frozen green beans in ¼ cup of water at high heat for 5 minutes. Drain the water if there is any left.
3Combine white beans, peas, green beans and bell pepper in a large bowl. Drizzle with olive oil, season with salt and sprinkle with parsley, if you have some. Mix well and serve.