3 Bean Salad

Serves 4

This easy 3 bean salad is perfect for school lunch because it’s quick to whip up, tastes great AND it’s packed full of nutrients. If you have time, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the delicious dressing.

Ingredients:

1 can of kidney beans, drained and rinsed

1 can of cannellini beans, drained and rinsed

1 can of chickpeas, drained and rinsed

1 bell pepper, any colour, cored and chopped

3-4 small Persian cucumbers OR ½ of 1 cucumber, diced

1 red onion, chopped

A small handful of cherry tomatoes

A scattering of freshly chopped parsley

A scattering of freshly chopped mint

Creamy Horseradish Vinaigrette:

2 tbsps of Horseradish

The juice of 2 limes

1 tsp of brown sugar

3 tbsps of olive oil

½ tsp of red chilli flakes

A pinch of garlic powder

1 tsp of Urfa chilli paste (optional)

1 tsp of dried chives/fresh chives

¼ tsp of garlic powder

A good pinch of salt and pepper

½ tsp of sumac

Method:

1. In a large mixing bowl, chop all your vegetables and set aside.

2. In another small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.

3. Add the vinaigrette to the salad bowl along with the beans. Toss to coat.

4. At this stage taste again for seasoning and adjust accordingly. For best results, cover and refrigerate for a bit before serving so that beans soak up the horseradish vinaigrette flavours. Give the salad another quick toss before serving and garnishing with fresh mint and extra chopped parsley and edible flowers, if desired.