This has to be one of my most favourite salad. I love the colours, flavour and texture. It is high in nutrients and it is a really filling salad. I usually soak and cook a lot of these beans at one time. I freeze them separately and some together for this salad. The cannelloni beans I use for ''Bake Beans'' the black beans I use for ''Refried Beans''
Black Beans - High in protein, calcium, Iron, fibre and has folate, Omega 3 and 6.
Cannelloni beans - Omega 3 and 4, Vitamin K, E, B6, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium and more.
Pinto Beans - Folate, Fiber, Copper, manganese, phosphorus, protein, Vitamin B1, Vitamin B6, magnesium, potassium, iron
Apple Cider Dressing -
I love this dressing so much, it is always in my fridge. I use it on raw salads, cooked beans and fish. We have ACV sitting next to the kettle. It reminds us to take our dose to build our immune system as we approach winter. Only buy organic, unfiltered ACV with the “mother.” (the culture that sits at the bottom of the jar) and never take it straight. Always add to warm water and honey if you want it sweetened. I have 1 tsp honey to 2 tbsp ACV and warm water, (as much water as you like) If there is someone not feeling so well in my home they also get a lot of raw garlic in it as well.
Salad
The recipe below does not have measurements, but that is because it depends on how many you are serving and you can be completely flexible, just taste and add more vegetables, beans or dressing if it needs it.
Mixed Bean Salad Recipe
1 packet of each dried beans - black beans (turtle beans)
- canneloni beans
- pinto beans
1 - Soak in heaps of cold water in a large bowl separately over-night.
2 - The next day drain off the water and cover with fresh water and simmer for 50 minutes or until tender, don't add salt.Then drain and cool.
Ingredients - cut all up into small cubes
cucumber
roasted red peppers or raw red peppers
carrots
celery
red onion
I add green stuffed olives - option
Apple Cider Vinegar Dressing Recipe
2 tbsp dijon mustard
2/3 cup mild flavour extra virgin olive oil
1 clove garlic , smashed and chopped
brown rice malt syrup or a low or no fructose sweetner
1/2 tsp sea salt
1 lemon juice
1/2 cup Apple Cider Vinegar
Method
1 - Combine all ingredients in a jar and shake.
Store in fridge for up to 2 weeks.
Combine the beans and vegetables together and stirring some of the dressing, tasting and adding more if you need to.
Enjoy xx
