A delicious vegan heart healthy salad. This salad is loaded with lots of vitamins, mineral, antioxidants, and plant based protein. The Mediterranean diet has been shown to increase life expectancy.
I like cooking in bulk. It saves me both time and money. The cilantro and vinegar act as natural preservatives. This salad stays fresh for almost a week in the refrigerator. I suppose you could freeze it, but I wouldn't recommend doing so. It is best served after chilled in the fridge.
This is a base recipe. You can also add dark leaf green vegetables including spinach, Swiss chard, kale, or mustard greens. You could even add avocado or bell pepper.
You can regrow the cilantro. I place the stems in stems in 4'' containers and heavily water every day until they grow roots. Some people root them by placing them in vases filled with water.
This salad makes a delicious side dish or even a complete meal. I personally like all my meals to include some kind of starch, so it's a side dish for me.
INGREDIENTS
A 15 ounce can of garbanzo beans
A 15 ounce can of dark red kidney beans
A 15 ounce can of black beans
1 English cucumber
3 plum tomatoes
1/2 red onion
1/2 cup flat leaf parsley
1/2 cup cilantro
DRESSING
2 cloves fresh garlic
1 lemon
1 tablespoon extra virgin olive oil (first cold pressed is recommended)
Salt
DIRECTIONS
Add the 3 beans rinsed and well drained into a large mixing bowl.
Add the diced tomatoes, cucumber, and onion into the bowl.
Add the cilantro and parsley leaves slightly chopped.
For the dressing
In a small mixing bowl, stir the minced garlic, olive oil, red wine vinegar, and salt.
Pour the dressing on top of the vegetables, beans, and herbs. Stir well. ENJOY
All original work done by me
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