A quick salad with lots of protein
Salada de feijão com Cactus (Portuguese)serves 4
A. Mix together:
1 15 oz (450 g) can of organic beans (Great Northern, pinto, black or garbanzo beans, etc.)
1/4 cup (60 ml) chopped cactus (most Hispanic stores carry fresh or canned)
1/4 cup of chopped organic cucumber
1/4 cup of red onion, chopped
B. Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) each: dill and Herbs de Provençe
1 minced garlic clove
1/2 tsp (3 ml) black pepper
1. pour over the beans, mix, and marinate an hour in the refrigerator
C. Serve on organic leafy lettuce leaves.
D. Garnish with chopped oregano, cilantro, or parsley leaves.
