Salads
8-minute high-fiber salad
A satisfying high-fiber salad that will fill you up and leave you feeling notable. Filled with legumes and fresh vegetables this speedy high-fiber recipe is solid for lunch or dinner, when time isn't on our side. This…
Improve your gut and skin health with this simple, fast and simple high-fiber salad that is also vegan and gluten-free! Filled with beans and lots of vegetables this high-fiber recipe will fill you up and make you feel notable!
Canned food.
Can life get any better?
We know you’re starting a day dream about high-class canned spaghetti right this second. But if you’re looking for something more sophisticated, beautiful, satisfying yet healthy – you must make this fast high-fiber salad. For lunch. Or for dinner.
In fact, have it twice a day. We did that almost every day last week. It’s thrown together in what feels like a second and it’s notable – it is satisfying, but light and energizing.
If you’re cautious about canned food – we don’t like canned food either – it’s salty, potentially has some BPA and is not the most satisfying thing in the world. But the last time we cooked beans – it took us more than 1 hour!!!! to have them ready, even though we soaked them for 36h. And we think they still weren’t ready because afterward, we had to pretend it wasn’t us. It was the dog. That we don’t have.
To avoid this fun experience this time we just bought canned beans. And corn, while we were at it.
We basically bought a lot of cans and collected them in our house like a squirrel imagining we'll be locked in a basement for years with Christopher Walken and Brandan Fraser and they wouldn’t let us eat any of their food. We don’t know why.
We rinsed the heck out of these cans – in the hope that the disgusting fluid surrounding the beans would have a brighter future somewhere down the pipes and that this procedure will reduce the salt content.
HEALTH AND BEAUTY BENEFITS
Canned ingredients or not – this salad is beyond healthy. It’s rich in fiber, iron, vitamin C and vitamin A. We also added walnuts to keep the omega-3 level up and reduce inflammation. And if that wasn’t enough garlic, onions, lemon and cabbage help your liver kick toxins out of the body. Remember: the liver’s the one doing the job, those foods are just the assistants.
To sum it up the foods in this salad are:
- anti-inflammatory
- antioxidant-rich
- high-fiber
- high-protein
- satisfying
And all that in 8 minutes.
Enjoy!
- Yield: 2-3 servings
- Prep: 8 minutes
- Total: 16 minutes
Ingredients
- 10 walnuts, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup chopped cabbage
- 1 cup chopped lettuce
- 10 olives, chopped
- ½ lemon – juice it
- 1tsp balsamic vinegar
- 1 tbsp olive oil
- 1 cup white beans, canned
- ½ cup corn, canned
- 1 small carrot
- 1 small red pepper
Method
- Rinse the corn and beans very well to reduce the salt content.
- Chop the pepper, carrot, onion, cabbage, lettuce, olives and walnuts.
- Place everything in a large mixing bowl. Squeeze lemon, add vinegar, minced garlic and olive oil - the salad should be salty enough, because of the beans, corn and olives, if you need add a little salt, just make sure to not overdo it - a little pinch should be enough
