This is one of my favorite salads and I have a few variations I'll show in future posts. It's pretty basic! I use beans but chicken could easily be added. Organic free range chicken and grass fed beef raised without GMO feed can be expensive so organic beans can be a good alternative.
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| Cooking dry beans is more nutritious, affordable, and tastier than canned. I make a pot of beans and use them over the course of a few days. |
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| Black beans should be soaked overnight in about 1 Tbsp lemon juice to 1 cup dry organic black beans. Drain the beans the next morning and fill pot with filtered water, crushed garlic, and good quality sea salt. Sea salt should be beige not white. Bring to boil, then turn on low, cover, and simmer til desired texture. |
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| Slice some luscious lettuce. |
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| Lay lettuce on plate and cover with red pepper and red onion shavings. I'm not talented enough to take a picture of myself shaving the pepper and onion. |
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| Crunch some organic corn chips on top. |
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| Next add avocados. Gotta have um! |
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| The beans should be tender and steaming by lunch. |
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| Grate raw milk Monterrey jack cheese. Dairy is a controversial subject but I believe the difference between dairy being harmful or beneficial is if it's organic, pasteurized, or homongenized. Dairy should be raw or just pasteurized from grass fed cows. Ultra pasteurized dairy is very hard for our bodies to digest, but there are some hardy people out there. Dairy should also be unhomogenized and free of hormones. But, if you can't do dairy then you can't do dairy. |
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| Add beans and cheese. |
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| Add dollop of good quality cultured sour cream (should have probiotics in it and valuable enzymes) and salsa. This picture shows Kirkland organic salsa. Best of all salsa's to use would be a fermented salsa rich in probiotics and enzymes from Nourishing Traditions. |
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