This is and always will be my go-to to take to someone’s house for a dinner or party.

Why?

• It’s easy to make and transport.
• It’s delicious (even non plant based friends will love it)
• It’s super healthy and keeps me full if there aren’t a lot of other plant based options available. 

It’s also one of my favourite dishes to have on hand for busy weeks.

It keeps well in the fridge and you can use it many different ways – on a bed of greens like spinach or arugula, in a wrap with hummus and avocado or simply as is. It works for lunch or dinner – it’s like the little black dress of plant based living.

INGREDIENTS

serves 4-6

• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 cans chickpeas, rinsed and drained
• 1 bell pepper (orange, red or yellow), chopped
• ¼ of a red onion, chopped
• 1/2 cup hemp seeds
• 1 large handful of parsley, chopped
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp dijon mustard
• 1 tsp garlic powder
• fresh ground sea salt and pepper

METHOD

In a large serving bowl add the beans, red pepper, onion, hemp seeds and parsley. 

In a separate mixing bowl whisk together the olive oil, apple cider vinegar, dijon mustard, garlic powder and salt and pepper until well combined.

Pour the dressing over the beans and veggies and stir gently to mix in. Serve immediately or cover and refrigerate until it’s time to serve.

Store in the fridge in an airtight container for up to 3 days.

TIPS & NUTRITION

Try to choose cans of beans that are labeled “BPA free” if possible. BPA’s are a hormone disruptor and often found in the lining of canned foods. 

You can choose any combination of beans you like – change it up with navy beans, cannellini beans, aduki beans or even fresh green beans which I love to include in the summer months.

You can also swap the apple cider vinegar for red wine or balsamic vinegar if you like. 

You can also add additional veggies if you like – broccoli, carrots and purple cabbage all work well. The possibilities are endless.