Bean Salad Ingredients

• 1 c beans, soaked and cooked (pinto, black eyed peas, adzuki, black, navy, chick
  peas etc.)
• 1 T mustard powder
• 1⁄4 c extra virgin olive oil
• 3 radishes, finely diced
• 1 cparsley or cilantro, minced
• 3scallions, minced (whites and greens)
• 1 t bragg’s soy liquid aminos, to taste
• 2 T lime juice
• 1 T apple cider vinegar

Instructions

Soak the beans overnight, drain water and rinse.
Cook the beans until soft. (A slow cooker is ideal. If you put the beans in the
pot in the morning, they’ll be ready for dinner).

Whisk together the mustard, lime juice, vinegar, Bragg’s liquid aminos and oil.
Pour over warm beans.

Allow to cool. Toss in vegetables and parsley.

Notes

Beans are a fine source of fiber and protein, witha low glycemic index. They satisfy the appetite and decrease cravings, and ensure regular bowel movements.