For the salad
- 400 g kidney beans canned
- 1 avocado ripe
- 1 red onion
- 7-8 cherry tomatoes or one regular one
- 1 red bell pepper
- 1 handful fresh coriander or parsley
For the dressing
- 2 tbs olive oil
- 2 tbs lemon juice fresh
- 1 pinch cayenne pepper
- sea salt by taste
- black pepper by taste
Eating beans and legumes is an excellent way for our body to get valuable nutrients. They contain starch, carbohydrates, vitamins, minerals, and proteins that are extremely easily absorbed by our system.
It’s important to say that beans have a low glycemic index. Low glycemic index foods help reduce the risk of developing cardiovascular disease and/or diabetes in adulthood. Beans help reduce blood sugar levels and weight because of their ability to produce alpha-amylase inhibitors.
They’re known to slow the absorption of carbohydrates and thus not allow our body to accumulate fat. Beans also contain an important mineral – magnesium, which performs a number of key functions in the body. It supports the bones and joints healthy and helps the body fight stress.
I’m constantly looking for new ways to prepare beans and although I really love the classic white bean dish, I’m interested in new and exciting ideas. I tried this salad in a Mexican restaurant once and I really liked it because of its easy preparation and amazing taste.