Beans are the perfect food for the vegetarians and flexitarians among us. They’re full of highly available, plant-based protein. This salad is filling, super healthy and so delicious. The red pesto is easy to make yourself. You can find the recipe here.
Approx. 12 hours
1 day in the fridge
200 g dried white (cannellini) beans
150 g broad beans, shelled
1 clove garlic
4 tbsp sunflower seeds
2 small handfuls rocket (arugula)
1 tbsp olive oil
4 tbsp red pesto or green pesto
Soak the beans in ample cold water for at least 12 hours. Then, cook them in boiling water for about an hour. Meanwhile, cook the broad beans in boiling water for about 15 minutes.
Once cooked, transfer both types of beans to a colander and allow them to drain and cool. Be sure to cover the colander with a lid so that the beans don’t dry out. Then spoon them into a large bowl and press the clove of garlic into the bowl using a garlic press. Add the remaining ingredients with the exception of the lime, toss well to combine, slice the lime in half and squeeze a bit of juice out over the salad.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!