Today’s recipe is one that I make all the time when I am craving beans. Sure, I can add ”a few beans” to my salad, but this recipe is one I make when I crave a full-blown filling meal with beans. If you are a bean lover you’ll love this red bean carrot salad with dill.
Red beans or kidney beans are something that takes me a little bit back to my childhood. I remember my mom would make an entire meal with just beans, tomato puree and a few veggies. I told her I never enjoyed a meal with ‘’just beans’’, but look at me now. I guess I was just a rebellious teenager that wiggled my nose in disgust at the thought of eating just beans. How simplistic!
I guess beans have a bad reputation. They are cheap and make you fart, right? Maybe that’s why in most restaurants beans are not the main ingredient on your plate? But beans are amazing. They are the ultimate example that eating healthy is simple, cheap, delicious and versatile.
Kidney beans contain proteins, calcium, iron and fiber. They also contain magnesium and selenium. Did you know that white “kidney beans” are cannellini beans?
My fave thing to add to any bean salad is carrots. I love carrots! They’re rich in vitamin A and it gives a crunchy sweet taste to this salad.
Dry or canned beans I hear you think?
If you are going for the dried ones make sure to soak and cook them long enough. So if you have time to soak and cook dry beans: DO IT. They taste even better. But if you’re in a rush, go for beans in a glass jar (no salt and sugar added).
Once all the flavors marinate into the beans they taste amazing. Boring beans? No way! You can actually use any variety of beans with this recipe, such as chickpeas, white beans, fava beans or lentils. I was craving rich red kidney beans though. I think kidney beans have a great texture that holds up well against all the acidic ingredients.Print
This plant-based red bean carrot salad with dill is loaded with protein and fibres. Easy to make and filling.
- 300 grams of red (kidney) beans
- 3 teaspoons (dried) dill
- 3 large carrots (grated or run through a food processor)
- dried parsley
- 1 tablespoon vinegar to taste and/or juice of one lemon
- pinch of salt and pepper
- pinch of dried garlic
- a teaspoon of olive oil
- 80 grams (one cup) cooked quinoa
- 1 avocado (half per person)
- Add all the ingredients to a large mixing bowl and toss well until all the beans are saturated. Pour the bean salad in a serving bowl, cover and place in the fridge to marinate for at least half an hour. Serve chilled. This is delicious the next day as well. Keeps for about two days in the fridge.