I love a salad all year round but to curb the salad fatigue rut we can often find ourselves in, I like to mix things up, combining unusual ingredients together, contrasting flavours and textures, he it beans, pulses and even dips as with this salad.
This hummus, kidney bean and jalapeño salad truly hits the spot and will fill you up until dinner with its tantalising combo of slow releasing carbs and protein!
I love homemade hummus but this version is a bought one as I was short on time. I’ve shared my Dad’s hummus recipe below though if you fancy rustling up a batch!
Enjoy the salad!
- 1 gem lettuce
- 2 tomatoes, de-seeded and chopped
- 1/2 cucumber, chopped
- 1 packet/ 400g tin of kidney beans
- 2 tbs hummus
- 2 tbsp pickled red cabbage
- 2 tbsp jalapenos
- 2 tbsp Extra Virgin Avocado Oil
- 2 tbsp Apple Cider Vinegar
- Lightly dried coriander
Arrange the lettuce, tomatoes and cucumber in a bowl. Wash and drain the (ready) cooked black beans and add. Dollop the hummus over. If you want to make the hummus from scratch, head to my Dad’s recipe HERE. Add the pickled red cabbage and jalepenos. Drizzle the avocado oil and apple cider vinegar and sprinkle the coriander over.
Let me know if you try it!