BLACK EYE BEAN SALAD WITH CITRUS DRESSING

These innocent looking dry beans are very heart healthy beans. They make great salads by combining with different vegetables. I like to keep them boiled ahead of time and toss them with oil free citrus dressing before serving.

INGREDIENTS
1 tsp lemon zest
1 tsp minced ginger
3-4 tabs fresh lemon juice
2 tabs fresh orange juice
1/2 tsp salt or to taste
2 cups boiled black eye beans
1 small handful of finely chopped baby spinach leaves
1/3 cup chopped sweet onions
1 avacado cut in tiny cubes
2 tabs finely chopped cilantro and mint leaves
Freshly ground black pepper
2 tabs roasted sunflower seeds

Make the dressing in a small bowl by combining lemon zest, minced ginger, lemon juice, orange juice and half of the salt.

Take a medium bowl, add black eye beans, chopped spinach, chopped onions, avacado cubes, cilantro and mint leaves. Toss them with citrus dressing. Sprinkle with rest of the salt and freshly ground pepper. Throw some sunflower seeds for crunch and serve at room temprature with hot soup and sandwich for light lunch or as a first coarse before any meal.

Super Tip
Grate the zest from the whole lemon first with fine grater, then cut the lemon in half and squeeze the juice out.