Vegan Pink Cabbage, Avocado and Cannellini Bean Salad

I like a combined bean salad, significantly for lunch because it’s straightforward to rustle up and it’s packed filled with protein, fibre and importantly flavour!

I can’t take the credit score for this magnificence one although, this vegan crimson cabbage and cannellini bean salad is my husband Peter’s invention (nothing is an invention by the best way, as with storytelling, recipes will not be originals, they’re simply made unique by you, the chef who provides their very own brushstrokes to the dish).

To recreate (serves 2):

Elements:

• 1 tin of Cannellini beans, washed and drained (boil for those who desire them scorching in a salad)
• Half a crimson cabbage, finely chopped
• 1 yellow pepper, de-seeded and cubed
• half a cucumber, chopped
• 1 avocado, peeled, de-stoned and chopped
• 2 small beetroot, cooked and pickled, chopped
• handful of black olives
• Handful of contemporary coriander, finely chopped
• 1 crimson onion, thinly sliced
• 1 spring onion, chopped
• 1 clove of garlic, peeled, crushed
• Balsamic dressing
• Further Virgin Olive Oil
• dried oregano
• sea salt and freshly floor pepper

Bread to serve (we love Sourdough which mops up the juices completely)!

Methodology:

Compile the salad components collectively. Drizzle in balsamic and oil, season with salt, pepper and sprinkle oregano and blend. Add contemporary or dried chilli for a kick. Scrumptious and nutritious!

This dish is packed filled with antioxidants, iron, calcium, copper, vitamin A, C, E, B6, Okay, folate, potassium, manganese and omega 3 fatty acids and the sluggish releasing carbs and protein from the beans will maintain you full for hours. A brilliant salad or what?!