Mixed Bean & Sprout Salad
This bean, veggie and sprout salad is packed with gut-loving plants and makes the perfect lunch to prep ahead for busy days. One bowl gives you a solid fibre boost and helps spread that fibre out across the day (instead of trying to cram it all in at dinner!).
Ingredients:
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1 can (400g) mixed beans, drained and rinsed (kidney beans, chickpeas, black beans)
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1 cup alfalfa or mung bean sprouts
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1 cup cherry tomatoes, halved
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1 small cucumber, diced
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1 small red onion, finely chopped
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1 handful fresh parsley or coriander, chopped
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2–3 tbsp extra virgin olive oil
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Juice of 1 lemon
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Salt & pepper to taste
Instructions:
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Drain and rinse canned beans, or cook dried beans ahead of time.
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In a large bowl, combine cherry tomatoes, cucumber, red onion, and herbs.
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Fold in sprouts and beans.
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Whisk together olive oil, lemon juice, salt, and pepper. Toss everything together.
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Enjoy chilled or at room temperature. Can be prepped in advance for an easy lunch.
Tip: Top with cooked chicken breast, turkey, or tofu cubes for extra protein!
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