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!