Sunshine in a bowl!
I love a salad all year round and like to experiment with my veggies. To help curb the salad fatigue we can often face, I like to mix things up, combining unusual ingredients together, contrasting flavours and textures be it beans, pulses and even dips on leaves, as with this vegan salad right here.
This hummus, kidney bean and jalapeño salad truly hits the spot and is a go-to for me for lunch, finding I stay full until dinner thanks to it’s healthy and tantalisingly tasty 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!