Summer Bean Salad
Jess Gray
A proper fresh-and-crunchy summer salad that actually fills you up. Packed with black beans, chickpeas, sweet corn, capsicum, cucumber, celery, and broccoli, then tossed through a creamy, zingy lemon dressing
Ingredients
- 1 can black beans
1 can chickpeas
1 red capsicum
1 yellow capsicum
3 stalks celery
1.5 cup corn kernels
1 cucumber
1 large head broccoli
1 teaspoon Man Grind Flakes
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- ½ cup neutral oil
Juice of one lemon or lime juice
1 tablespoon honey or maple syrup
1.5 tablespoon Dude Ranch
Directions
To prepare the salad start by draining and rinsing the chickpea and black beans to remove the brine.
Remove the seeds from the capsicums and finely dice, you want quite a small chop on all the salad ingredients.
Use a teaspoon and remove the seeds from the cucumber then finely dice the cucumber and the celery and finely chop the broccoli or rice in a food processor.
If using canned corn just drain the brine or if using frozen corn either blanch in boiling water to defrost or microwave for 2 minutes.
Add all the salad ingredients to a large bowl and season with Man Grind Flakes.
To make the dressing add all the ingredients to a small blender or use a jar with a stick blender and blend for 30 seconds. You could also whisk this together you just need to make sure the chipotle ranch is well mixed.
Pour the dressing over the salad and toss well to coat everything.
If time allows pop in the fridge until you are ready to serve.
