This Dill Bean and Cruciferous Salad is a refreshing, light, yet remarkably satisfying salad that is packed with protein-rich white beans, crisp cucumbers, peppery radishes, and fragrant dill. It’s a harmony of textures and flavors that feels like sunshine in a bowl! Enjoy it in the summer sun or when you need to add some sunshine to your life in the winter.
It’s easy to whisk together and is blooming with fresh, nourishing, and cancer-healing ingredients. Cruciferous vegetables can turn cancer off, olive oil is an ancient healer, and garlic is a powerful immune booster. We suggest making it in big batches for snacks and lunches throughout the week so that you can grab it in a moment of hunger! Enjoy!
Ingredients:
- 4 cloves of garlic, minced
- Juice of 1 lemon, or more to taste
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp salt
- Black pepper to taste
- 2 cans of non-GMO, organic white beans (BPA free can)
- 4 persian cucumbers, diced
- 5-7 radishes, cut into cubes
- One bunch of dill, minced
- 3 green onions, white and green parts thinly sliced
Directions:
- Make the vinaigrette by adding the garlic, lemon juice, oil, mustard, salt and pepper in a small bowl and whisking to combine
- Add the beans, cucumber, radishes, dill and green onions and mix well to evenly incorporate flavors
- Store in the fridge for 15-30 minutes, works very well as a meal prep for the week as the flavors continue to blend as it sits!