Name: red bean carrot salad with dill
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 10.5 oz (300 gr) of red (kidney) beans, from a can (cooked); 3 tsp (dried) dill; 3 large carrots (grated or run through a food processor); pinch of dried parsley; 1 tablespoon vinegar to taste and/or juice of one lemon; pinch of salt and pepper; pinch of dried garlic; 2 teaspoons of olive oil; 1/2 cup (90 gram) cooked quinoa; 1 avocado (half per person)

Description

This plant-based red bean carrot salad with dill is loaded with protein and fibres. Easy to make and filling.

Ingredients

Scale

10.5 oz (300 gr) of red (kidney) beans, from a can (cooked)
3 tsp (dried) dill
3 large carrots (grated or run through a food processor)
pinch of dried parsley
1 tablespoon vinegar to taste and/or juice of one lemon
pinch of salt and pepper
pinch of dried garlic
2 teaspoons of olive oil
1/2 cup (90 gram) cooked quinoa
1 avocado (half per person)

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Instructions

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.

Notes

This is delicious the next day as well. Keeps for about two days in the fridge.