This recipe is courtesy of Oxygen magazine, I’ve modified it slightly to make it my own.  It is one of my favourite go-to meals and can be made in about 10 minutes.  It is packed full of protein and fibre and makes enough to last a few days.

Three Bean Salad
(Adapted from Oxygen magazine, Summer 2010 issue)


1/3 cup apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp raw honey
1 tsp sea salt
1/3 tsp ground black pepper
1/4 tsp Herbamare
1 15oz can cannellini beans, drained and rinsed
1 15oz can red kidney beans, drained and rinsed
1 15oz can chickpeas, drained and rinsed
3 celery stalks, chopped
2 carrots, chopped
1/2 red onion, chopped
1/2 cup flat-leaf parsley, chopped


1. In a small bowl, mix together apple cider vinegar, extra virgin olive oil, raw honey, sea salt, pepper and Herbamare to make dressing.  Set aside.

2. In a large bowl, mix beans, celery, carrots, onion and parsley.  Add dressing and toss.  Cover and chill for several hours.