Summer time is salad time! There is a wide variety of food that you can turn into cool and refreshing salads.
Some of my summer faves are bean salads.
You can use canned beans or dried beans. I prefer using dried beans and cooking them the old-fashioned way. Rather than opening up a can of beans, I like to soak the dried beans overnight and then cook with a piece of kelp/kombu sea vegetable.
The kelp, rich in iodine, supports the thyroid, adrenals and endocrine system as a whole. And, the sea vegetable (kelp) nourishes the water element (the kidneys) and the digestive system.
Beans traditionally, according to the doctrine of signatures, are a specific food that is used to nourish the kidneys. If you look at beans they actually resemble little kidneys.
That means… not only is this seasonal salad delicious, but it is also really good for your body on many levels.
When it comes to using food as medicine, I don’t mess around!
What are some of your favorite summer salads?
- 1 cup dried black beans, soaked overnight
- 2 inches kelp
- 3 cups water
- 1 & ½ tsp. sea salt
- 1 red onion, peeled and diced
- 1 mango, diced
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, peeled and minced
- ½ cup cilantro, chopped
- ⅓ cup extra virgin olive oil
- Juice of 1 lime
- 2 tbsp. white wine vinegar
- ⅛ tsp. freshly ground black pepper
- Soak beans overnight or 8-10 hours.
- Once soaked, discard the bean soaking water.
- Bring beans, kelp and 3 cups fresh water to a boil.
- Skim off foam that rises to the top and discard.
- Reduce heat to simmer, cover and cook 40 minutes.
- Add 1 tsp. sea salt and continue cooking 5 minutes.
- Remove beans from heat and discard cooking water.
- In a mixing bowl, combine onion, mango, jalapeno pepper, garlic and cilantro.
- Whisk olive oil, lime, vinegar, ½ tsp. sea salt and freshly ground black pepper.
- Toss the beans and dressing into the mixing bowl and combine.