Summer Bean Salad
Here’s a Summer Bean Salad that’s naturally high in plant protein and filled with bold and fresh flavors , to be the star of a main meal or to complement a dish. It can also be enjoyed all year round.
Ingredients:
330g pinto beans
1.5litres water
145g cucumbers, quartered
255g sweet red peppers cored and thinly sliced
3 garlic cloves, thinly sliced
A small amount of fresh greek basil
A handful of fresh cilantro leaves
1 - 2 tbsp capers
1½ tbsp black pepper
70g red onion, thinly sliced
80ml key lime juice
1½ tbsp fine Himalayan salt
Optional: avocado
Directions:
Soak the pinto beansfor at least 8 hours or overnight.
Drain the soaking water, rinse the beans and add it to a cooking pot with 1.5l of water then bring to a boil on high heat
Crack the pot's lid open once the boiling water starts to rise so it does not overflow. Boil for 40 to 45 minutes until the beans are softened.
Drain then beans and set them aside to cool until they reach room temperature.
In one bowl season the red onions with the salt and key lime juice. Let them steep for 5 minutes.
To the bowl with the beans, add in the sweet red peppers, quartered cucumbers, garlic, greek basil, cilantro, capers, and black pepper.
Add the onions, key lime juice and salt to the bowl with the beans and toss everything well.
Store in the fridge for a few hours for the flavors to mingle then serve as a side dish or use to make these surprisingly plant-based gorditas.
