When we first moved in together we decided that we wanted to try eating more pulses (lentils & beans). As well as being nutrient packed, they are also very cheap if bought dried and we have invested in a pressure cooker to speed up cooking, ensuring we use them more often.
Kidney, pinto & black beans we use a lot, as well as puy lentils, red lentils & chickpeas. One bean we don’t use much is the humble butterbean. I only really have memories of eating these as a small child, but don’t remember much about them. With this in mind we decided to buy a tin to “test drive” them and see whether they would earn a place in the storecupboard.
This bean salad ticked all the right buttons and as I’ve never really had a bean salad before I thought it a good place to start.
- Black beans- soaked and pre-cooked
- Kidney beans- soaked and pre-cooked
- Tinned butterbeans
- Green beans
- Avocado- chopped into chunks and tossed in lime juice
- Sunflower, sesame, sunflower seeds.
Cook the eggs from 4-8 minutes dependent on your hard/soft boiled egg preference.
Mix the beans and the green beans all together, drizzle over a little olive oil if you like
Once cooked peel the eggs and run them under some cool water. Chop the eggs in half and pop into the lunch boxes at each end. Add the mixed beans to the box, scatter over the avocado and the seeds.
Served with a warmed tortilla, this is perfect for a pack lunch box.