The bean salad I make to hit my fiber goals!

This is giving kale and white bean salad, but even better. Mhm. I could just eat this by the spoonful. Here I have some butter beans. I’m just going to drain and rinse these. I have my cucumbers. I’m going to dice this red onion. Next, I’m going to toast up my pumpkin seeds. I have these peppers. I’m going to roughly chop these and then add them to the salad, too. They are spicy, but they are so good. Here, I have some dino kale. I’m just going to remove the stems and then thinly slice them. I [clears throat] have some garlic infused extravirgin olive oil. I’m just going to drizzle a little bit of that on here and then give this a massage. This is going to help make the kale more tender and easier to digest. Okay, now for the salad dressing. I’m going to use the oil from the pepper. I have some nutritional yeast, the juice from half of a lemon, some black pepper, and salt. Now, I’m just going to whisk this together. This dressing is so simple, but it’s so good. I’m going to add the kale, the beans, the cucumbers, red onions, peppers. Now, I have some sauerkraut. This is the brand that I’m using. And because I like nutritional yeast that much, I’mma add a little bit more. And then we have our gorgeous, gorgeous pumpkin seeds. And now we just mix it up. Here we go. That sounded so good. And hopefully by now I’ve redeemed myself from the chili and cinnamon roll combination. Still don’t knock it till you try it.