Bean and Cucumber Salad

Glenda Morgan                    

After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health.
Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, etc—we stand in solidarity when a plate of food is offered to us, arranged with love and nourishment. So here are some recipes that use limited ingredients, tined food or frozen foods (possibly donated) and don’t require too much energy consumption. These recipe suggestions can be adapted to your cupboard supplies.


1 can cannellini beans (or borlotti beans, or chickpeas) rinsed
1 cucumber thickly sliced
1 onion (red or any type) finely diced
1 capsicum (any type) diced
green herbs (parsley, basil, mint, even kale, finely shredded)
2 tomatoes diced
bread (preferably stale) sliced thinly and pan-fried in oil and garlic.

You could top with locally grown snowpea sprouts from Salad Direct to support our friends.
Assemble salad in a bowl and toss in a dressing of your choice: an Asian or Mediterranean taste

Asian dressing:
¼ cup oil (olive oil and sesame oil)
4 tablespoons lemon, lime or grapefruit juice
1 teaspoon grated ginger
pinch salt and sugar
dash of chilli (optional)

You could add crushed salted peanuts, tamari almonds or sunflower seeds. You may wish to add noodles, finely julienned carrot and cabbage to this and leave the olives out.