Kidney Bean and Green Bean Salad

This recipe is low in fat, high in fiber and complex carbohydrate. Bean are great for your weight. Normally I do not recommend using dressing with your salad, but a small amount is acceptable and makes a tremendous difference with this dish. I normally also do not recommend using honey or similar simple carbohydrates(see my book) but in combination with a high fiber meal and in very small amounts it is acceptable. Everything should be in moderation. Also note that this dish does not necessarily have to be regarded as a salad, it can be eaten as the main meal or even as a breakfast substitution. When you are losing weight the important issue is how much energy you are eating what components are part of your food.

Serves 4

Ingredients

200g dried kidney beans
1 piece Seaweed (kombu)
Pinch of sea salt
400 green beans
1 tbs raspberry vinegar
1 tsp bush honey
1 tsp wholegrain mustard
2 tbs olive olive oil
1 clove garlic, lightly bruised

How to prepare

KIDNEY BEANS

Soak the kidney beans in cold water overnight. Drain and place in a saucepan with 6 cups of water add sea weed to water. Bring to boil and reduce heat to simmer. Gently simmer for 50-90 minutes until beans are tender. Skim off any froth from the pan while the beans cook. Add a pinch of sea salt during the final 10 minutes of cooking. Remove seaweed and disregard. Drain the beans and set aside to cool.

GREEN BEANS

Top and tail the green beans. Lightly steam for no longer than 4 minutes and then plunge the beans into cold water to stop them from cooking further.

DRESSING

Combine the vinegar, honey and mustard in a small bowl. Stirring with a metal spoon, add the olive oil gradually. Add the garlic clove and set aside for a few minutes to allow the dressing to absorb the garlic flavour. Remove the garlic.

PRESENTATION

Put kidney beans and green beans in 4 bowels and drizzle with dressing.