In the last few months, I have posted a few different lunch-time recipes. I am definitely in a constant battle between wanting to eat healthy but equally not wanting to spend a fortune in one of the shops at lunch. This two bean salad recipe is another example of a simple but healthy lunch that really doesn’t break the bank. This salad is high in protein with all the beans, but equally with Instagram worthy with the addition of some avocado.
I tend to make a large batch of this, adding more avocado on a nightly basis, then add whatever extras I feel like. (Whether that be some chicken, tuna, quinoa, lettuce, feta etc..)
For a batch that will last 2-3 days you will need:
- 100g Butter Beans
- 100g Pinto Beans
- 1 Corn Ear
- A handful of tomatoes
- 1 Avocado
- 1 Chilli
- 1 Lime
- Olive oil
- Salt and Pepper
Start by soaking the butter beans for 12 hours in 500ml of cold water.
Rinse the butter beans and rinse the pinto beans. Bring to the boil according to the packed instructions. When cooked, leave to cool in your chosen mixing bowl.
Take your corn ear and slice off the kernels of corn.
Fry in a tiny amount of oil with some pepper. The smell of this cooking is incredible, it reminds me of the fresh corn stalls you used to get in shopping centres in Asia.
Mix the beans and corn together.
Chop your chilli and add to the mix.
Roughly chop your tomatoes.
Now for the best bit, the avocado.
Slice.
Add.
Drizzle with about a tablespoon of olive oil, the juice from the lime and season with salt and pepper as you see fit.
To avoid the avocado browning, store the seed with the salad in a tupperware box.
