Bean Salad Recipe
A recipe for my bean salad has been requested. It’s vegan, high protein, Low Glycemic Index, anti-inflammatory and gluten, free. Healthy, filling and nutritious.
2 x 480g Tins Red Kidney Beans
2 x 2 480g Tins Chick Peas
1kg Garden Peas
4 Tablespoons Olive Oil
1 Clove Garlic, 1/4TSP Pepper, 1 TBS Turmeric, 1 TBS Ginger
Divide into 3 servings: 744 Calories, 42g Protein, 27g Fat (4% by weight, 33% by calories), IFF rating 164 (anti-inflammatory)
Divide into 4 servings: 558 Calories, 5 servings: 446 Calories, 6 servings: 372 calories.
To cook: Defrost any frozen ingredients, put everything in a large microwaveable bowl (I use pyrex) and mix well. Cook for 20 minutes full power in an 850W Microwave oven. You may need to increase or decrease the time to suit different microwaves or if you like your food more or less cooked and mushy. I like to eat it hot or cold.
I hope you like it! 🙂