Colourful Two Bean Salad with Tomatoes
|2 Cucumber (s)||
|1kg Cherry Vine Tomatoes. (s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|1kg Red Onions.(s)||
|Chick Peas or Navy Beans|
|Salt and Pepper (to taste)|
|Red Kidney Beans|
This salad is filling enough to be used as a main meal, light lunch, or as a side dish. It is also a versatile and easy potluck item. Be sure to use plenty of parsley as it is a good source of vitamin C, iron, and calcium.
1 14-oz (398 mL) can chickpeas or navy beans, rinsed and drained.
1 14-oz (398 mL) can red kidney beans or pinto beans, rinsed and drained.
1 cup (250 mL) cherry tomatoes, cut into quarters.
1 cup (250 mL) cucumber, thinly sliced and cut into quarters.
1/2 cup (125 mL) red onion, thinly sliced.
1 cup (250 mL) parsley, chopped.
1/3 cup (75 mL) apple cider vinegar.
2 Tbsp (30 mL) extra-virgin olive oil.
1/2 tsp (2 mL) natural brown sugar.
1/2 tsp (2 mL) sea salt.
1/4 tsp (1 mL) freshly ground black pepper.
- In large salad bowl, mix together beans, tomatoes, cucumber, red onion, and parsley. In a separate bowl, whisk together vinegar, oil, sugar, salt, and pepper. Pour this dressing over bean salad and stir gently. Refrigerate before serving.