Protein Power Salad
This protein power salad is killer! It's one big plate of delicious nutrients and tantalising taste, with subtle spices and a touch of lemon juice that makes it one of my favourite savoury dishes to eat. I tend to eat these kinds of salads during the week, and this recipe is also awesome to eat on a gluten-free sandwich or with some wholesome brown rice for a bigger meal. Hope you enjoy, BB xxx
2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, divided
1/4 cup extra virgin olive oil, divided
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt, divided, plus more
1 red pepper, sliced
1 (14-ounce) can dark red kidney beans, drained, rinsed
1 (14-ounce) can pinto beans, drained, rinsed
1 (14 ounce) can cannellini beans, drained, rinsed
1/2 pound green beans, trimmed, halved
1/2 pound yellow wax beans, trimmed, halved
1 cup fresh parsley leaves
1/2 cup corn, optional
The Bondi Baker Method
Step 1- Whisk garlic, lemon zest, 2 tablespoons lemon juice, 2 tablespoons oil, mustard, paprika, cayenne, and 1/2 teaspoon of salt in a large bowl. Add the kidney, pinto, and white beans and toss to combine. Stir in the peppers and corn, if using. Let rest until ready to use.
Step 2- Cook the green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, then shock in a large bowl of ice water and drain.
Step 3- Whisk the remaining 2 tablespoons of oil, 2 tablespoons of lemon juice, and 1/2 teaspoon of salt in another large bowl. Add green and yellow wax beans, and parsley and toss to combine.
Step 4- Transfer first bean mixture to a platter or serving bowl, then top with fresh bean mixture.