Chickpeas, Kidney and Soybeans
I have had this recipe for simple salad with beans and avocado lying around for ages. It is a classic we used to make early and serve with meat, fish and chicken – and of course with other veggies.
Today I use avocado and soybeans very rarely compared to before, among other reasons for environmental reasons. But, once they slip into our home, it’s a salad like this they can end up in.
This salad is both creamy and tasty and has a real Summer feel to it. The beans I have in are green soybeans, kidney and chickpeas. I shred carrots thinly on a mandolin, but you can also cut them thin or shred with a potato peeler. Of course, a julienne cutter also works well.
A splash of lemon juice over it all, a little salt and pepper, and then it’s ready. No oil is needed because avocados are already so oily. A good tip is to mix the salad with fresh coriander from the pot. If you want to think a little extra about the environment, you can exchange avocados for boiled, mashed broad beans and soybeans for green peas.
Simple Salad With Beans and Avocado
For: 4 people as an accompaniment
150g frozen soybeans
1 can chickpeas
1 can kidney beans
2 teaspoons lemon juice
salt, black pepper
Apple or Balsamic vinegar (optional)
- Dice the avocado and place in a bowl. Shred the carrots on a mandolin or julienne slicer and mix with the avocado.
- Rinse chickpeas and kidney beans. Thaw the soybeans in warm water. Mix everything and taste with apple balsamic vinegar and spices.