Description:
Recipe from Summer 2018/19 issue of True Natural Health – Spring 2018 Seminar Lunch
Ingredients
2 cans mixed beans (or beans you prefer)
½ cup chopped shallots
1 cup diced tomato
3 cups raw baby spinach
Sea salt and black pepper (to taste)
Dressing
1 Tbsp lemon juice
½ tsp whole-grain mustard
1 tsp of honey
Blend in a blender and add olive oil till thick enough to coat.