Mussel and Bean Salad; Beans have certainly played a big part in the International Year of Pulses (IYP) this year. A pulse is a plant-based protein that is basically a powerhouse of nutrients. Pulses are very high in protein and fibre and low in fat.
One pulse which should not be overlooked is the white kidney bean. The name comes from its convex shape that resembles the kidney. White kidney beans are among the best foods for helping you lose weight due to their low fat, high fibre content, which leaves you feeling full for longer and keeps food cravings at bay. They are well known for their texture and their ability to absorb flavours. These beans also contain essential nutrients such as minerals, vitamins and proteins.
All beans are a great choice for diabetics and people with high cholesterol and hypertension. Beans are also high in antioxidants, which makes them an all-round awesome food to add to your daily diet.
Below is a very tasty mussel and bean salad.
Mussel and Bean Salad
830 g white kidney beans, drained
2 onions, chopped
2 tomatoes, peeled and crushed
1 kg mussels
2 cups (500 ml) white wine (preferably sauvignon)
1 branch thyme
1 garlic clove, finely chopped
3 tablespoons (45 ml) cooking sherry
1 tablespoon (15 ml) Dijon mustard
4 tablespoons (60 ml) olive oil
1 pinch paprika
Sea salt and freshly ground black pepper, to taste
Wash mussels thoroughly, trimming as necessary.
Combine in a pot with white wine, half the onion, garlic and thyme.
Cook uncovered on a high heat until mussel shells have opened.
Remove and shell mussels.
Strain cooking broth and set aside.
In a large salad bowl, mix mussels, beans, remaining onion and tomatoes.
Bring cooking juice back to a boil and let it reduce until it reaches a syrupy consistency.
Set aside to cool.
Mix remaining ingredients and cooking broth in a separate bowl.
Gently add the sauce to the salad.
Refrigerate for half an hour before serving for best taste. – AGT
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