Bean and herb summer salad

As a part of my summer salad repertoire, I like to make a bean and herb salad at least once a week. Simple as it seems, this bean salad is packed with goodness, flavour and texture.

I often feel that tinned beans are overlooked and very much underrated! Beans are one of those foods that are so wonderfully good for you, packed with fibre, protein and healthy carbs. It works well as a low GL meal, due to the protein/carb ratio, and keep the blood sugar stable. It took me some time to get my kids used to eating beans, but with persistence they are both big fans of this superfood. Thank goodness!

This salad is full of summer cheer, with all the gorgeous colours basking together in one gorgeous dish. Sunny yellow peppers, cool cucumber and juicy cherry tomatoes are perfect vegetable partners to the salad. The basil, mint and parsley liven the salad up and honey mustard vinaigrette is to die for.

Ingredients:

1 can of chickpeas, red kidney beans and butter beans – drained and washed

1 cup of cucumber, cherry tomatoes and yellow peppers – diced

½ cup of red onion – finely chopped

¼ cup each – mint, basil and parsley – finely chopped

Vinaigrette:

1 cup sunflower oil

¼ cup red wine vinegar

½ tsp garlic

1 tsp whole grain mustard

1 tsp honey

Salt and pepper