This delicious vegetarian four bean salsa salad recipe is jam-packed with fibre for a happy tummy and over 9 plant foods to help you reach the recommended 30 plant food per week target for a healthy and happy gut!
This leafless salad will be sure to keep you satisfied for hours and helping you hit your target for 5 serves of veggies per day and get a rainbow of colour in there too!
This four bean salsa salad tastes even better the next day, so make extra and store in the fridge for delicious leftovers!
Ingredients
420 g tin four bean mix, drained and rinsed well
Half a red onion, diced
1 Lebanese cucumber, quartered and sliced
1 tomato, diced
70 g of feta cheese, crumbled
1/2 avocado, diced
1 cup red cabbage, finely diced
For the dressing
1/2 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar
1 tbsp balsamic and fig caramelised vinegar (regular balsamic works too!)
Optional: 1/4 cup finely diced parsley and/or 1/2 cup tinned corn
Method
- Prepare all the salad ingredients as per the above instructions – try and chop everything to a similar size as the beans.
- Mix well, then prepare your dressing in a small dish by adding the EVOO, ACV and balsamic vinegar and whisk to combine well.
- Pour the dressing over top and toss.
- Serve with a piece of crusty sourdough.
Want more delicious, easy and nutritious recipes like these? Grab my digital cookbook, Cooking with The Dietologist, packed with over 25 dietitian-designed recipes to keep you nourished and satisfied!
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