3-Bean Mojito Summer Salad

We don’t mess with ovens in this kind of heat, but that doesn’t mean that your meals have to be any less filling!

Call over a few pals and toss together this filling and hearty salad with the perfect mint & lime dressing for summer, it takes only a few minutes to prepare and will feed even the hungriest of veggie eaters.

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Don’t forget to tag me on instagram @logandunn if you recreate this one! I can’t wait to see what else you might add.

RECIPE: Makes 8 Servings.

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3 Bean Salad

  • 2 cups Chickpeas, cooked
  • 1 cup Black beans, cooked
  • 1 cup Red Kidney beans, cooked
  • 1/2 cup Edamame, cooked
  • 1/2 cup Sweet Corn
  • 1 Avocado, sliced
  • 1 handful of fresh Parsley, chopped
  • 1 handful of fresh Cilantro, chopped
  • 1/4 Red Onion, chopped
  • 1/2 Red Pepper, chopped
  • 1 Cucumber, chopped

Lime & Mint Vinaigrette 

  • 1/2 cup Lime Juice
  • 2 tbsp Olive Oil
  • 1/8 tsp Sea Salt
  • 2 tbsp Fresh Mint leaves
  • 2 Garlic cloves
  • 1/2 tbsp Maple syrup

Steps:

15 minutes prep.

  • Begin by preparing your vegetables and cooking your beans as desired (or use canned beans).
  • Allow the beans to cool (you can cook them the night before to make this quicker) toss all of your ingredients in a large bowl, mixing well to distribute.
  • In a blender blitz the ingredients for the vinaigrette together.
  • Pour the dressing over the salad before serving and top with hemp, pumpkin, or sunflower seeds.

 

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