How this recipe detoxifies the body
The key detoxifying vegetables in this bean salad include Kidney and Black beans, onions and Cilantro. The beans are very high in fiber which adds bulk to the stool supporting the function and elimination of the large intestine. Onion is from the Allium family and supports the immune system. The role of the immune system is to detoxify pathogens including fungi, bacteria and parasites. Margaret Sears (2013) published a review in the Scientific World Journal that Cilantro from the leaves of Coriandrum sativum, is known for its ability to enhance mercury excretion and was shown in an animal study to decrease lead absorption.
- Kidney beans, dried 8 oz
- Black beans, dried 8 oz
- Cannellini beans, dried 8 oz
- Cilantro, fresh chopped ½ cup
- Parsley, fresh chopped 1/2 cup
- Onion, chopped ½ cup
- Tomato, diced 1 medium
- Olive Oil, 1/2 cup
- Balsamic Vinegar, 2 Tablespoons
- Bay leaves, 6
- Sea Salt 1/2 – 1 tsp
- Pepper 1/4 tsp
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 12 6 ounce servings
Add all beans with 1 tsp salt and 6 bay leaves to 6 cups of clean water. Bring to a simmer and put heat to very low, cover. Check to make sure there is sufficient liquid to prevent burning the beans.
When beans are soft but not falling apart add them and the liquid to a mixing bowl. Add all ingredients, cilantro, parsley, onion tomato, olive oil and balsamic vinegar, stir gently and add additional salt and pepper if needed. Chill in the fridge for 30 minutes and serve cold.