Jane and the beanstalk

Once there were some magic beans. But no one knew their magic to be as true and as powerful as it was. 


Ok so I know this is sounding way to much like a fairytale but my love for this 'power snack' is nothing short of magical. Kidney beans or 'Laal lobia' as we call them in our neck of the woods are a power house of vital nutrients and are an excellent source of vegetarian iron, folate (hello mama to be's :) ), dietary fibre, copper, manganese protein (YES! PROTEIN), potassium, magnesium (Hello healthy bones) and vitamin B1. Told you they're awesome!.

They have a very rich earthy taste and become creamy when cooked really well. The yellow peppers and carrots added some very welcome sweetness, while the green peppers added zing (The lemon juice is also to thank for that), complimented perfectly by the home made tahini dressing (A recipe for another post).

Eat this as a mid day snack or have it for lunch or dinner. 

Bean there, yum that!

Serves 4


1 and 1/2 cups of cooked Kidney Beans (Personally don't enjoy the canned ones too much but if you're looking for convenience, go for it!)

1/2 of 1 large yellow pepper

1 medium green pepper

2 medium carrots

1 large cucumber (I prefer keeping the skin on, adds texture)

Ice berg lettuce cups (if this is you would like to make wraps or filled lettuce cups out of this salad)

4 tablespoons tahini

2 teaspoons lemon juice

I like being able to taste different flavors all at once so I chop up these lovelies to less than a 1/4 of an inch but you can cut them up to any size you like. Toss in lemon juice and top with tahini.


Recipe note: Consider adding some nuts like slivered almonds and seeds like Chia to make this a seriously filling meal.