Elevate your salad game with this hearty and nutrient-packed salad! Combining the earthy flavors of black-eyed beans, kidney beans, and lentils with the vibrant freshness of arugula and spinach, this dish is as delicious as it is wholesome. Tossed in a zesty olive oil and lemon dressing with a hint of garlic, this salad delivers a satisfying crunch and a boost of plant-based protein. Perfect as a light meal or a flavorful side, it’s a simple yet powerful way to nourish your body and mind.
Ingredients:
200g of Black Eyed Beans
200g of Kidney Beans
150g of Whole Brown Lentils
100g of arugula
100g of Spinach
50ml of olive oil
30ml of lemon juice
1 tsp of salt
1 tsp of black pepper
1 clove of garlic
Instructions:
Rinse and soak the black-eyed beans, kidney beans, and whole brown lentils in water for at least 30 minutes, then drain.
In a pot with boiling water, add the lentils and cook for about 20 minutes until tender and drain.
In another pot, cook the black-eyed beans and kidney beans separately until tender, which should take around 10-15 minutes. Drain and set aside.
In a blender, combine the olive oil, lemon juice, salt, black pepper, and garlic, then blend until smooth to create a dressing.
In a large bowl, combine the cooked black-eyed beans, kidney beans, lentils, arugula, and spinach. Drizzle with the dressing and toss well to combine.
Serve the mixed bean and spinach salad warm or at room temperature.
Enjoy!
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