Summertime and the cooking is easy. Sometimes, it’s too darn hot to start working the oven or stove at home and cook warm meals. We may not really feel like eating them either. Why not cool off this summer day with some fresh locally grown vegetables by turning them into a delicious, tangy, crunchy refreshing salad, bursting with flavor and an abundance of nutrients? In this recipe, you will also be adding plenty of tasty protein from an assortment of beans. There will be some flavorful vegetables, such as parsley and cilantro. Did you know that cilantro is a powerful and natural body cleansing agent? Some say it acts as a disinfectant, anti-fungal, antiseptic to help treat stomach bacteria and skin disorders. Here is what you will need:
2 cans of organic assorted beans – rinsed thoroughly
1 small bunch of parsley – chopped fine
½ cup of cilantro – chopped fine
1 tomato – diced
1 cup of green and/or red peppers – diced
1 cup of green and/or red cabbage – shredded
½ cup of carrots – shredded
½ cup of red onions – diced
1 clove of garlic – crushed (optional)
1 tbs of fresh squeezed lemon juice
1 tbs of apple cider vinegar
3 tbs of extra virgin olive oil
¼ tsp of sea salt
Simply combine all these ingredients beginning with the vegetables, next adding the beans and finally combining the mixture with fresh squeezed lemon juice, apple cider vinegar and olive oil.
For an additional crunchy taste, you may want to add tortilla chips as seen in photo.
Preparation time – 20 minutes
A special thanks to…
Paul Beauchamp – www.anicefieldmoment.com – for the lovely photography.
