In the same vein as my other salads, it’s simple, because I think salads are better left alone. I usually add just a few selected seasonings to give them a boost. Here the sweetness of the honey and the toasty cumin seeds take care of that. If you want a quick and filling lunch, just toss all the ingredients together and serve the salad on a couple of crispy leaves or greens.
Since this salad is mostly beans, it’s a great source of fibre and protein. Worry not, it’s very good. Even if you’re not into the beans, give this combo a try. It might change your mind. You can also make this salad with chickpeas, red kidney, or any other bean really.
Soak beans overnight and cook or use canned.
• 2 cups romano beans
• 2 cups black beans
• 2 cups lima beans
• 4 tablespoons olive oil
• 4 tablespoons honey
• 2 tablespoons white wine vinegar
• 1 teaspoon cumin seeds
• small handful parsley, chopped
• salt + black pepper
Dry-toast the cumin seeds in a pan for a couple of minutes. Set aside.
Mix the oil, honey, vinegar, cumin seeds, and parsley together.
Gently mix the beans and stir in the vinaigrette.
Season with salt and pepper.
Serve with a couple leaves of romaine lettuce or crispy greens.
Will keep in the fridge for 2-3 days.