Beans are our favorite food around here for a reason. You’ll notice they rule the roost on our Gut-First Food Pyramid. Rich in dietary fiber and plant protein, which can slow digestion and help you feel fuller for longer, beans are absolute superstars to hold down your day. They can do anything, even hide in brownies! Dense bean salads may have gone viral a few years ago, but beans will never go out of style. This salad has a hearty 3-bean base. It’s bright, fiber-packed and loaded with colorful veggies for good crunch. Thanks to the citrus-y dressing, it stays fresh to meal prep lunch for the week.
Recipe: Rainbow Bean Salad
Ingredients
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1 can black beans
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1 can kidney beans
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1 can chickpeas
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1 red onion, diced
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1 cucumber, chopped
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1 orange and yellow bell pepper, diced
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2 cups cherry tomatoes, chopped
Dressing
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2 limes or lemons, juiced
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2 Tbsp olive oil
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1 Tbsp honey
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1 tsp dijon mustard
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1⁄2 tsp cumin
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salt & pepper to taste
Method
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Mix beans.
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Add chopped veggies.
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Whisk together dressing ingredients and dress salad.
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Enjoy the crunch of the fiber-rich rainbow!
65g fiber per batch.
