Last updated on December 28th, 2019 at 10:38 am
Improve your gut health with this simple, quick and easy high-fiber salad that is also vegan and gluten-free! Filled with beans and lots of vegetables this high-fiber recipe will fill you up and make you feel amazing!
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 afterward I gassed everyone and pretended it wasn’t me. Then I flew myself to the moon – yes those gasses beat gravity and can send you into outer space.
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. It’s rich in fiber, iron, vitamin C and vitamin A. 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 help your liver kick toxins out of the body. Remember: the liver’s the one doing the job, those foods are just the assistants.
To sum it up the foods in this salad are:
And all that in 8 minutes.
- 10 walnuts, chopped
- 1 onion
- 1 garlic clove
- 1 cup chopped cabbage
- 1 cup chopped lettuce
- 10 olives
- ½ lemon – juice it
- 1tsp balsamic vinegar
- 1 tbsp olive oil
- 1 cup white beans, canned
- ½ cup corn, canned
- 1 small carrot
- 1 small red pepper
- Rinse the corn and beans very well to reduce the salt content.
- Chop the pepper, carrot, onion, cabbage, lettuce, olives and walnuts.
- Place everything in a large mixing bowl. Squeeze lemon, add vinegar, minced garlic and olive oil - the salad should be salty enough, because of the beans, corn and olives, if you need add a little salt, just make sure to not overdo it - a little pinch should be enough
Amount Per Serving: Calories: 383 Total Fat: 23g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 0mg Sodium: 463mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 10g Sugar: 8g Sugar Alcohols: 0g Protein: 13g