At last a bean salad that doesn’t taste like your hippy nan knitted it out of hemp wool.
This is next level bean salad with crunch and juiciness, sweetness and creaminess. The bean salad that has it all.
In a large bowl combine everything except the herbs.
Turn into a nice serving dish or two lunch boxes or bowls and sprinkle with the herbs.
I had some Longley Farm cottage cheese with mine and it was gorgeous.
Though the term “superfood” is applied to many foods these days, beans really may be deserving of the title. They are technically a starchy vegetable packed with protein, low in fat and sugars – this can aid weight-loss as they keep us feeling fuller for longer. It has been proven that beans also decrease the risk of type 2 diabetes due to their low glycaemic index, thereby improving lipid and glycaemic control in diabetics. Their most famous attribute is the link between their consumption and lower levels of cholesterol which in turn reduces the risk of developing chronic conditions such as heart disease.
Beans, in general, are one of the only plant foods that provide a significant amount of the amino acid lysine, in addition to a wide range of antioxidants. It’s important to get a variety of beans and legumes as each contain different and varying micronutrients; cannellini beans have more calcium; pinto beans score high in folate; and aduki beans, chickpeas, and butter beans are particularly high in iron. Most are packed with resistant starch, adukis are high in potassium, and red and black varieties are rich in disease-fighting antioxidants.
Beans grow where beans are planted. Red beans grow where red beans are planted.