Although this recipe is a little higher in carbs than I normally include (containing roughly 10g carbs per 100g) a small portion (c.150g) in an otherwise low carb meal should not threaten ketosis once you are keto-adapted. It’s super quick and easy to make, and full of gut-flora-friendly fibre, healthy fats and packed with vitamins, minerals and phytonutrients. It’s a great addition to a salad buffet and hits the spot with vegetarians.
- 400g tin red kidney beans
- 400g haricot/pinto/borlotti/butter beans
- 200g sweetcorn
- 1 large red onion chopped into bean sized pieces
- 1 head of broccoli
- 10 cherry tomatoes chopped in half
- Whole chopped jalapeños chilli chopped small (fresh or pickled)
- Generous slug of extra virgin olive oil (XVOO)
- 2 tbsp red wine vinegar (or cider vinegar)
- a twist of salt and pepper
- Tabasco to taste
- 1 large avocado chopped into bean sized pieces
- Bunch of fresh coriander
- half a cucumber chopped into bean sized pieces
- steamed and blanched green beans shopped into bean sized pieces
- Using a small sharp knife trim the broccoli head into tiny florets by passing the knife about 1cm below the broccoli head. Save the stalks for soup.
- Combine all the ingredients except the avocado and coriander in a large mixing bowl, tossing them all together with the olive oil and vinegar. You can do this the day before if you need to, though it’s a very quick recipe.
- Just before you want to serve, add the avocado and coriander (and cucumber and green beans if using).
- Pairs well with roast chicken or lamb, salmon or tuna – or simply add some slices of griddles halloumi.