Recipe: Colourful Bean Salad

• 4 cups cooked beans, cooled, or canned beans, rinsed (I usually use some combination of chickpeas, red kidney beans and romano beans)
• 2 carrots, peeled and grated
• 2 ribs of celery, finely sliced
• 2 green onions, finely sliced
• ½ a jalapeno pepper, finely chopped (optional)
• 1 inch piece of ginger, peeled and grated
• ½ cup cilantro leaves, roughly chopped
• 2 tbsp sesame seeds
• 2 tbsp olive oil
• 1 ½ tbsp soy sauce or tamari
• 1 tbsp vinegar of choice (e.g. rice wine vinegar)
• ½ tsp sesame oil
• 1 tsp ground black pepper
• 1 tsp red chili flakes (optional)
• Adjust seasoning with sea salt as needed after tasting

Add-ons:  Enjoy as is or top with chopped hard boiled eggs, tuna, or chicken.

Combine all ingredients in a large bowl, mix well.

Refrigerate in an air-tight container for up to 4 days.

Add toppers before serving.

Bon Appétit!