Super random, but this bean salad is my latest hyper-fixation recipe. 🫘 🥗

Not only is it a versatile, make-ahead side dish (perfect for meal prep!); it’s also a solid source of plant-based protein, gut-loving prebiotics and fibre, and polyphenols from good extra-virgin olive oil and herbs. 🌿

Served alongside some Italian turkey sausages (I get mine from Steve Green Foods locally), and in-season asparagus, it’s the quintessential quick-and-easy weeknight dinner.

As an added bonus: accompaniments like bitter greens such as arugula and beet sauerkraut are great for liver health and digestion. 💜

Bean Salad Recipe:

• 1 small shallot, finely chopped

• 1 bunch parsley, washed & chopped

• 1 bunch cilantro, washed & chopped

• 2 garlic cloves, minced

• 2-3 stalks celery, chopped

• ½ cup chopped roasted red peppers

• 1 can chickpeas

• 1 can white beans

• ¼ cup red wine vinegar

• ½ cup extra-virgin olive oil

• Pinch red pepper flakes

• Salt and pepper to taste

• Juice from ½ a lemon

• ¼ cup crumbled feta cheese (optional but do it)

Combine everything together in a medium bowl. Cover and refrigerate until serving.

This will keep in the fridge up to 3 days.

Note: I like to mix up the type of beans and other mix-ins I use depending what I have in the fridge/pantry. Artichoke hearts, sun-dried tomatoes, olives, etc are all welcome to the party!

🌻

#plantprotein#fibre #prebiotics #guthealth #polyphenols #weeknightdinner #eatlocal