In Dining with Diabetes: Easy Bean Salad you are gonna learn how to make a really quick bean salad and the great thing about this is like I love seeing all these different colours all these different antioxidants that we’re just gonna get protein. We are just gonna get our complex carbohydrates soluble fibres insoluble fibres.
So let’s just start with it shall we okay let’s do it and as you can see this is the simplest thing and this salad you can just bring to any gathering. People will love it. It always has before my recipe when I tell them really where it comes from because everything is just kin so we are just gonna use campaigns.
Now in Dining with Diabetes: Easy Bean Salad we are gonna be draining rings and then after that all we’re just gonna do is what you’re gonna see right here. Right now so the first thing we’re just gonna start with the kidney beans right you can definitely do the combinations that you might want to have but remember that might alter a little the nutritional analysis because one of the things is like trying to look for that sodium content in the back. Because that will let you know at least how far or how close the combination of sodium is within the three. So then it’s easier for you to kind of like measure or sees how much sodium you really washed away after you rinse them.
I got my lime beans right here and people always tell me like oh a bean salad when they see other people trying it and talking about it. They just get right and they ask me for the recipe but now you’ll have it right here so there are my pinto beans we are just really talking one kind of each.
So I have corn you can if you want then you can use it like it or you can definitely put it in the oven and heat it till a nice golden brown colour is apparent and it would feel like really chewy whey they bit into this with all the rest of the starches right. We are just adding my corn right there and let’s just add some more antioxidants so we have some red bell peppers right here.
Shallots & Scallions:
Now in Dining with Diabetes: Easy Bean Salad we have red onions you can use regular or you can use shallots if you want to you can use scallions would be nice too I mean an onion family which you want to use. You have to love garlic so I have my garlic it looks dark right here but guides my salt and pepper that is so ready right so it’s just at that and vinaigrette.
So right here I have my lemon juice and my olive oil right so we’re just adding gonna saturated fine to the salad right. Let’s just start combining that so you see how we start looking it’s always full it’s always good that you kind of like bring the spatula all the way down and kind of like just turn it you just don’t want to like toast things around because remember they’re already coat.
Now in Dining with Diabetes: Easy Bean Salad;
You don’t really want to break them down but at the same time, you don’t want to start discarding this. The ones that just open in their cooking process so and the last thing I can believe unknown and the last things is your Italian Parsley. Why Italian Parsley because this asked after you refrigerate this. After five days the salad is just going to load intact of the way that you’ve seen it right here so and you would definitely absorb some of that lemon juice and that’s what’s just going to cleanse your palate after you have them.
So believe it or not we are done this is it that’s it let’s just have a serving of it and that’s beautiful right there. You see and the colour of them and how the light hits that a little bit of oil and the vinaigrette in it.
Rich with Nutrients:
Now in Dining with Diabetes: Easy Bean Salad it just very appetizing so this is it isn’t it that simple that’s great so you’ll have your protein for the day your carbohydrates and your fibre right is low-sodium the fat is just monosaturated fat and the lemon juice is just going to cleanse your palate and you are gonna go for more enjoy thank you for being in my article be healthy. Be healthy.