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Zippy Bean Salad

Recipe byNonie

Everyone that hates bean salad likes this one. I make it at home with sprouted mung beans, which avoids the phytate issue and boost the nutritional profile greatly. But canned beans will do in a pinch, too. People enjoy it either way!


Canned beans, mixed varieties: I like cick pea, green lentil, and black eyed peas - wash them well
apple cider vinegar
extra virgin olive oil
sweet peppers diced
cherry tomatoes halved
red onion diced
cucumber chopped into 1" pieces (thick slices, then quartered
celery sliced fine
bunch fresh cilantro, washed and chopped
crispy dill pickles with garlic, chopped fine
Ms Dash original herb blend
Sea salt
Black peppercorn

  1. Rinse beans or sprout mung beans and rinse. Place in bowl. 
  2. Add chopped veggies
  3. Add cilantro
  4. Add dill pickles
  5. Mix together the oil, apple cider vinegar and juice from one lemon until you have a good taste. Add the herbs and stir and let sit one hour. 
  6. Toss the salad with the dressing and salt and pepper to taste.



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