¼ cup black current preserves (or other 100% fruit/no sweetener berry preserves or pie filling)
1/3 cup olive oil
3 Tbs Apple Cider Vinegar (or overly fermented kombucha)
1 tsp dried basil
½ tsp sea salt
¼ tsp ground black pepper
Toss chickpeas, kidney beans, sauerkraut, minced onion, celery and sprouted lentils into a large bowl.
Whisk together the dressing ingredients and gently stir into the beans to evenly coat.
Allow to chill in the refrigerator for at least 2 hours or overnight.
** this dish is hearty and tasty and can be a lovely side or an entree. When I am needing to boost my protein without adding carbs, I have been known to add boiled egg and eat it as a meal.
Would you LOOK at the nutrition in this Bean Salad?!? No way that sh*t is real… Must be wearing a padded bra…
*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.