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The crazy simple delicious 3 bean salad recipe.

We’ve been eating a lot of beans thanks to the slow carb diet. Basically, we can still eat carbs, mainly to keep us from getting hungry but those carbs must be of “slow carb” type, which really means it has low glycemic index (low GI).

Low GI foods release glucose into your bloodstream more slowly and steadily, preventing that dreaded sugar high —> sugar crash phenemenon that one experiences after eating refined junk food.

So ingredients like beans and mushrooms are generally low GI and are permitted in our diet.

This 3-bean salad is easy to whip up and so, so, so delicious. It changed my perception of beans entirely! Yes, I was beginning to get really sick of beans until I made this dish :)

# – Crazy simple 3 bean salad.

For the salad:

  • 3 cans of different beans (I used kidney beans, fava beans & chickpeas)
  • 1 green pepper/capsicum, seeded and chopped
  • 2 small red onion, sliced thinly
  • For the dressing:

  • 1/3 cup of red wine vinegar
  • 1/3 cup of granulated sugar (I used oligofructose, a natural sweetener for health reason)
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • # – First, put all ingredients of the dressing in a bowl and whisk till completely combined. Allow it to stand.

    # – Now, throw in the chopped green pepper into a mixing bowl.

    # – Followed by the sliced red onions.

    # – Open the cans of beans and pour it into a strainer. Then rinse them through till the water runs clear.

    # – Pour the beans into the mixing bowl.

    # – Give the dressing a final whisk and pour it all over the salad.

    # – With a spatula, mix it up well making sure the beans are well coated with dressing.

    # – Chill the bean salad for at least an hour before eating.

    # – Serve as a side dish. DELICIOUS!

    # – The salad tasted even more amazing the day after. The beans were chilled through & completely soaked up the dressing.

    Quick with no cooking involved. Absolutely delicious and surprisingly healthy. I’ve made this 3 times so far using different beans.

    Try it out!

    Posted in: Homemade Recipes, Vegetarian - Continue Reading

    The refreshing and delicious watermelon salad recipe.

    I met my brother’s girlfriend for the first time last night. I made pasta with stuffed pork meatballs and watermelon salad for dinner, followed by lemon almond sandwich cookies for dessert. It was a nice dinner, that’s all I’m letting out :)

    My first experience with watermelon salad was at a BBQ-Addicts party and it has become one of my favourite salads in the world. Unbeknownst to the folks at BBQ-Addicts, the other reason I love their parties is the watermelon salad! So this recipe was very much inspired by it.

    I was a bit worried about it at first, because I’ve never made it before and it might turned out nasty. Then there was the hurdle of buying a watermelon. I’ve never bought a watermelon alone. I was SCARED T_T

    I must have done something good though because as I was cluelessly checking out watermelons in Tesco, a total stranger started tapping on all the watermelons and suddenly, he pointed at one and told me in mandarin, “That’s a good one” and just nonchalantly walked away. Of course, I bought the one he pointed at and he was right, it was sweet and juicy!

    Thank you watermelon angel!!

    This recipe serves 4 and requires no cooking (yay!!!).

    # – Watermelon salad.

    The ingredients:

    • 1.5 kg of seedless watermelon (weight with rind on), rind discarded and cut into cubes
    • 100 grams of mature cheddar, cut into cubes (you can use feta cheese or goat’s cheese too!)
    • 15 black olives, sliced
    • 1 small red onion, sliced thinly
    • 8 cherry tomatoes, halved
    • 1 bunch of Italian parsley, roughly chopped

    The dressing:

    • 100 ml of olive oil
    • 50 ml of balsamic vinegar
    • A dash of coarse sea salt

    # – First, cut the watermelon flesh into cubes and dump into a large mixing bowl.

    # – Then, throw in the sliced olives.

    # – Followed by the thinly sliced red onion.

    # – Okay, lets cut to the chase….throw in the parsley, cherry tomatoes as well as mature cheddar cubes!

    # – In a measuring jug, pour in the olive oil, balsamic vinegar and a dash of coarse sea salt. Whisk till combined. Dressing is now done.

    # – Pour the dressing all over the salad.

    # – Toss the salad…

    # – Watermelon salad, DONE!

    Thankfully, in spite of my first time making it, the salad turned out delicious! So much so, the BF was stealing salad from my plate!

    I love this salad because it’s so refreshing and tasty! The crisp & juicy texture of the watermelon goes amazingly well with flavours of savoury cheese and olives. The dressing holds everything together as though they are meant to be.

    Well, they are MEANT TO BE! I’ll be having dinner alone tonight and guess what I’m making :)

    Posted in: Homemade Recipes, Salad, Vegetarian - Continue Reading

    Refreshing mozzarella, tomato and parsley salad.

    Every Friday, I have to think up something light for dinner as it’s badminton night for the BF. He doesn’t like playing the game with a stomach full of food. At first, I thought, hey…this is easy.

    But as weeks go by I realised it’s actually not easy to whip up something that is both delicious and light. How can anything light be delicious, right? There are exceptions though, for instance this recipe (tooting own horn).

    # – Mozzarella, tomato and parsley salad.

    The ingredients:

    • 200 grams of mozzarella, cut into bite size
    • A handful of cherry tomatoes, halved
    • A handful of Italian parsley, chopped up
    • 2 tablespoon of olive oil
    • 1/2 teaspoon of coarse sea salt
    • 1/2 teaspoon of ground black pepper

    # – The stellar cast.

    # – First, cut the mozzarella into bite sizes.

    # – Throw in the halved cherry tomatoes.

    # – Chop up the Italian parsley.

    # – Throw the parsley in as well.

    # – Drizzle olive oil all over…

    # – A sprinkling of ground black pepper…

    # – Lastly, some coarse sea salt to finish it off.

    # – Mozzarella, tomato and parsley salad, DONE!

    No cooking involved. Just cut some stuff up, pour some stuff in, sprinkle some stuff over and it’s done. Taste like a million bucks and most importantly, it’s light.

    Perfect to prep the stomach up for KFC after, hehehe. (kidding)

    Posted in: Homemade Recipes, Salad, Vegetarian - Continue Reading