I’ve always enjoyed cold salads, the way they cool you off and fill you up after a long day or just a quick healthy snack. I’ve just never really found a recipe for a bean salad that could use up ingredients that are frequently in my cupboards and taste amazing. This is a major element in my recipe development – what I have on hand and how to utilize the ingredients in more than one way.
Honey is becoming a staple in my cupboards because of its sweet sweet flavour, it also has a long shelf life if you can keep it for long. Honey provides antioxidants that help reduce the risk of some cancers and heart disease while being a probiotic which helps maintain a healthy gut. It has been known for helping and reaching the deepest layers of tissues. Not to mention the amount of benefits it has for your skin, it decreases the appearances of scars and it works as a regenerator for your skin tissue.
Beans are one of the cheapest forms of protein. They provide all kinds of vitamins and minerals, including ones that aren’t found in many other food sources like copper, phosphorus, manganese and magnesium (these provide enzymes with essential metabolic functions for your cells, while maintaining your organs and bones). When eaten on a regular basis beans can benefit the gut by helping your body exert cholesterol and also by giving your body plenty of fibre which helps keep your bowel healthy. They keep you feeling full long and give plenty of essential macronutrients and micronutrients.
2 cans of 6 bean mix
1 tbsp of honey dijon mustard
1 tbsp of honey
1/3 of olive oil
1/4 cup of white wine vinegar
1/2 a red pepper
1/2 a red onion
salt to taste
Rinse and drain the beans and set them aside.
Dice red onion and red pepper, and combine with the beans.
Mix honey mustard, honey, olive oil, white wine vinegar, and salt until it is well combined.
Gently mix the dressing onto the beans and vegetables, and store in the refrigerator. Serve cool and top with Cilantro.