It’s the middle of May, so Spring really SHOULD have sprung by now wherever you are in the world! (Apart from the Southern hemisphere…sorry about that.)
With that in mind, today’s recipe is an incredibly summery one! The citrus dressing coupled with the colourful fresh veggies give you not only an in injection of energy but a sunny outlook for the rest of your day too. A healthy and wonderful lunch dish to brighten even the rainiest of days!
Did I mention you can make it in less than 15 minutes? Well, you can.
1 cup kidney beans, canned or pre-cooked
1 cup black beans, canned or pre-cooked
1 1/2 cups chickpeas, canned or pre-cooked
1 cup of sweet corn
1 carrot, grated
1/2 red cabbage, sliced thinly
5 spring onions, thinly sliced
1 large avocado
2 tablespoons fresh cilantro (coriander), roughly chopped
Juice of 1 orange
2 tablespoons olive or coconut oil (these will taste quite different; I prefer the coconut, but using olive oil will allow the orange flavour to come through more)
4 tablespoons apple cider vinegar
1 tablespoon agave or the sweetener of your choice
Cracked black pepper
In a large salad bowl, mix together the kidney beans, black beans, chickpeas, sweet corn, grated carrot, red cabbage, spring onions, avocado and cilantro
In a small bowl, stir together the oil, orange juice, apple cider vinegar and agave
Toss the salad in the dressing, then season with salt and pepper
The beans in this recipe bring a nice protein content, while the oil and avocado both bring in some nice fats. A shot of health right to the heart!