Dense Bean Salad

Name: Dense Bean Salad
Cuisine: Mediterranean
Ingredients: 1 whole lemon; 2 fat, minced garlic cloves; 2 tbsp extra virgin olive oil; 0.5 tbsp dried oregano; 0.5 tsp salt; 0.25 tbsp black pepper; 80 g fresh kale; 0.33 of a whole red onion; 200 g dried pasta; 600 g drained weight mixed beans; 1 whole red bell pepper; 1 whole yellow bell pepper; 1 whole small cucumber; 200 g crumbled extra firm tofu; 1 small handful chopped parsley; 70 g chopped, pitted Kalamata olives; 1 whole red or green chilli

Serves 1

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Dense Bean Salad

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Serves 1

Directions

1Chop all the vegetables, drain the beans, and cook the pasta according to package instructions.
2Add lemon juice, minced garlic, olive oil, dried oregano, salt, and black pepper to a large mixing bowl.
3Whisk the dressing ingredients together and season to taste.
4Add the destemmed, washed, and roughly chopped kale leaves to the bowl and massage for 2-3 minutes until softened.
5Add the finely diced red onion and toss well.
6Add the cooked pasta, mixed beans, chopped red bell pepper, chopped yellow bell pepper, chopped cucumber, crumbled extra firm tofu, chopped parsley, and chopped pitted Kalamata olives to the bowl.
7Toss all the ingredients together thoroughly.
8Serve the salad, optionally with some toasted seeds for crunch.

Ingredients

1 whole lemon
2 fat, minced garlic cloves
2 tbsp extra virgin olive oil
0.5 tbsp dried oregano
0.5 tsp salt
0.25 tbsp black pepper
80 g fresh kale
0.33 of a whole red onion
200 g dried pasta
600 g drained weight mixed beans
1 whole red bell pepper
1 whole yellow bell pepper
1 whole small cucumber
200 g crumbled extra firm tofu
1 small handful chopped parsley
70 g chopped, pitted Kalamata olives
1 whole red or green chilli

Equipment

lemon squeezerlarge mixing bowlwhisktongschopping boardknifepot

Tips

Season crumbled tofu with lemon and salt if not using fermented tofu.
Massage kale leaves for 2-3 minutes to soften them.
Serve with toasted seeds for crunch.

Dense Bean Salad

Serves 1

instagram.com

Dense Bean Salad

instagram.com

Serves 1

Directions

1Chop all the vegetables, drain the beans, and cook the pasta according to package instructions.
2Add lemon juice, minced garlic, olive oil, dried oregano, salt, and black pepper to a large mixing bowl.
3Whisk the dressing ingredients together and season to taste.
4Add the destemmed, washed, and roughly chopped kale leaves to the bowl and massage for 2-3 minutes until softened.
5Add the finely diced red onion and toss well.
6Add the cooked pasta, mixed beans, chopped red bell pepper, chopped yellow bell pepper, chopped cucumber, crumbled extra firm tofu, chopped parsley, and chopped pitted Kalamata olives to the bowl.
7Toss all the ingredients together thoroughly.
8Serve the salad, optionally with some toasted seeds for crunch.