1 cup kidney beans, cooked and drained
A handful of chopped parsley
4 tablespoons thick yogurt
1 tablespoon thick mustard
1 teaspoon Italian seasoning (instead of vanilla for a savory touch)
2 tablespoons fruit vinegar
Instructions:
Prepare the salad base:
In a large bowl, thinly slice the sliced cucumbers, grated carrots, chopped tomatoes, chopped apples and onions.Sprinkle with a little salt to release the juice and let sit for a few minutes.
Prepare the dressing:
In a small bowl, stir together the thick yogurt, thick mustard, Italian seasoning, fruit vinegar and lemon juice until smooth and well blended. Season with salt to taste.
3.Mix the salad and dressing:
Pour the dressing over the salad ingredients in a large bowl. Add the cooked kidney beans and stir gently until the salad is evenly coated with the dressing.
Garnish:
For a fresh, herby finish, sprinkle chopped parsley over the salad.
5.Allow to cool and serve:
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