Organic Bento salad with Spiced Lima Beans

Spring is here and time to start a good diet regimen. Mixed greens salad fits the detox category since it's gluten free and grain free and vegan too without any dairy dressing.
With a protein source in the salad, it's a complete meal.
I had soaked dried lima beans to make a soupy curry. But the warm-cool weather called for a salad for bento.
Lima beans are cholesterol lowering,amino acid source, Vit B and magnesium rich legume.
I spiced the cooked beans with red chillies and cumin. And garnished them with cilantro and coconut.


1/4 cup dried lima beans soaked for 8 hours
2 tsp oil
1 tsp cumin
2 dried red chillies broken
2 tbsp fresh cilantro chopped
1 tbsp coconut grated
Salt 1 tsp

1 bag(3/4 cup or 170 g)mixed greens organic ( I used arugula, chard and spinach combination)
1 small red pepper julienned and grilled
1 small purple onion julienned and grilled
1/2 cup organic Persian cucumber cubes
1 tbsp crushed roasted peanuts optional
1 tbsp Grated aged parmesan optional
2 tsp raisins

1 tsp olive oil
1 quarter lemon

Wash the soaked beans and boil them in water until they are soft but not mushy. Save the broth for later use for soups.

In a pan, warm the oil and toast the cumin and red chillies.  Add the boiled beans and mix well with salt. Garnish with cilantro and coconut.

In a big wok, put together the greens, onions and peppers. Add the spiced beans and mix them with salad hands. Mix in the raisins and peanuts.  Add the grated parmesan. Mix well.

Pack the salad in an airtight mason jar or lunch box. Add the oil and lemon juice just before eating.

Avoid peanuts if allergic and avoid cheese if vegan. The parmesan I used in this salad has been naturally aged for 8 years and hopefully low on lactose.

Bon Appétit!!