Black beans and soy beans are the cornerstones of longevity diets around the world.
This last week was the second week of camp for me and it’s been a busy one. Teaching camp is a lot more work than normal day-to-day as I have to prepare a lot more material and put a different “teaching cap” on to make sure the kids have a lot of fun. I know my 3rd graders are having a blast but I’m not so sure about some of the older kids!
Anyway, I’ve had to bring a lot more work home with me so I haven’t had much time to prepare food for dinner and lunches. Luckily, I came up with an amazing little salad that has been a lifesaver this week; it’s healthy, tasty, and best of all, assists with lowering cholesterol and improving digestion. Yay for legumes!
The idea for this salad was thanks to a trip to Costco where I picked up a large jar of oil-packed, oven-dried organic Roma tomatoes and some avocados. I basically threw together whatever I had on hand and came up with something I ate six times in one week. My favourite part of this salad is that it is a no-dressing salad. The oil from the tomatoes is dressing enough!
Tomato, Beans, and Avocado Salad
- ¾ cup kidney beans
- ¾ cup black beans
- ½ cup oil-packed oven-dried tomatoes/sun-dried tomatoes
- 10-12 cherry tomatoes, halved
- ½ avocado, sliced*
- Put all the ingredients in a seal-able plastic container and shake.
- Refrigerator for a minimum of thirty minutes and then eat. I usually make it the night before and then bring it to work.
- Eat by itself, serve with bread, corn tortilla chips, or toss with pasta. You could also wrap in lettuce leaves.
*Use an avocado that is on the firm side. If you don’t have one, add the avocado just before eating.
Make it your own: This recipe is easily doubled or reduced depending on your needs. Additionally, add some fresh coriander/cilantro or garlic if you want. I really wanted to add some coriander but sadly the Asia Mart in my town was out.