Can life get any better? I know you’re starting a day dream about high-class canned spaghetti right this second. But if you’re looking for something more sophisticated, beautiful, delicious yet super healthy – you must make this super quick high-fiber salad. For lunch. Or for dinner. In fact have it twice a day. I did that almost every day last week. It’s thrown together in what feels like a second and it’s amazing – it is satisfying, but light and energizing.
If you’re cautious about canned food – I don’t like canned food either – it’s salty, potentially has some BPA and is not the most delicious thing in the world. But the last time I cooked beans – it took me more than 1 hour!!!! to have them ready, even though I soaked them for 36h. And I think they still weren’t ready because afterwards I gassed everyone and pretended it wasn’t me. Then I flied myself to the moon – yes those gasses beat gravity and can send you into outerspace.
To avoid this fun experience this time I just bought canned beans. And corn, while I was at it. I basically bought a lot of cans and collected them in my house like a squirrel imagining I’ll be locked in a basement for years with Christopher Walken and Brandan Fraser and they wouldn’t let me eat any of their food. I don’t know why.
I rinsed the heck out of these cans – in the hope that the disgusting fluid surrounding the beans would have a brighter future somewhere down the pipes and that this procedure will reduce the salt content.
HEALTH AND BEAUTY BENEFITS
Canned ingredients or not – this salad is beyond healthy. And it is definitely good for your skin – it’s high in fiber, iron, vitamin C and vitamin A – all nutrients that help rejuvenate the skin and keep it young and fresh.
I also added walnuts to keep the omega-3 level up and reduce inflammation and if that wasn’t enough garlic, onions, lemon and cabbage kick toxins out of the body.
The foods in this salad are:
- immune boosting
- skin clearing
And all that in 8 minutes.
Avery satisfying heart-healthy light salad - perfect for lunch or dinner, when time isn't on our side.
- 10 walnuts chopped
- 1 onion
- 1 garlic clove
- ½ cup chopped cabbage
- 1 cup chopped lettuce
- 10 black olives
- ½ lemon – juice it
- 1tsp balsamic vinegar
- 1 tbsp olive oil
- 240g/1 cup white beans canned
- 100g/ ½ cup corn canned
- 1 small carrot
- 1 small red pepper
- Rinse well corn and beans.
- Chop pepper, carrot, onion, cabbage, lettuce, olives and walnuts.
- Place everywhing in a large mixing bowl. Squeeze lemon, add vinegar and olive oil - the salad should be salty enough, because of the beans, corn and olives, if you need add a little salt, but don't overdo it - a little pinch.
gluten-free, grain-free, vegan, heart-healthy, high-fiber, high-protein, omega-3 and antioxidant-rich, anti-inflammatory, aims detoxification
Calories/ serving 253 kcal
Total Fat 13.2g | Saturated Fat 1.5g | Trans Fat 0.0g | Cholesterol 0mg
Total Carbohydrates 28.9g (10%) | Dietary Fiber 8.8g (35%)
Vitamin A 73% | Vitamin C 80% | Calcium 7% | Iron 15%