Crunchy Purple Bean Summer Salad

I recently picked my very first harvest of purple beans from the garden. Being so inspired, I promptly headed into the kitchen to create this nutritious and delicious salad.

Why YOU need to love beans: whether green or purple, the deep colour found in these beauties are packed full of vitamin C and antioxidants. Stress in particular affects both of these and so the vitamins and minerals found in beans help to counteract the negative affects of everything stress related.

I also love how versatile beans are. Cold or warm, beans are an amazing addition to your lunch and dinner menu.

Please enjoy this salad and for more tasty summer creations please try these two concoctions below!

Crunchy Cabbage Almond Slaw

Creamy Cactus Ice Cream

Ingredients:

1 bunch of purple (or green beans)- washed and ends removed

1/4 cup pumpkin seeds

1/2 pint cherry tomatoes (halved)

1/2 medium white onion sliced thinly

1/2 cup white vinegar

1/2 cup water

Dressing Ingredients:

1/8 cup olive oil

1 tbsp apple cider vinegar

1tbsp lemon juice

sea salt and pepper to taste

1/2 tsp garlic powder or 1/2 medium garlic clove minced

Directions for the Purple Bean Summer Salad:

Step 1: Combine white vinegar, water and white onions into a bowl. Put in the fridge and leave for 30 minutes or more- enough time to allow the onions to absorb the vinegar flavor.

Step 2: Blanch beans:in a pot of boiling water, add beans for approximately 1 minute. Following this, drain the water and immediately plunge the beans into a bowl of ice water. Set aside

Step 3: Combine the dressings ingredients

Step 4: Add white onions, cherry tomato, beans and dressing together and allow to cool in the fridge for minimum 30 minutes.

Once ready to serve, top with pumpkin seeds and enjoy!

Note: purple beans turn green once added to hot water. To preserve some of the beautiful purple colour, remove a few beans early from the boiling water.

Makes 2-3 servings

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