ZESTY FIVE-BEAN SALAD

Rich in carbohydrates and protein, this salad can be made a day in advance and left in the fridge to marinate and absorb the flavours.

1 litre (4 cups) cooked dried 5- bean mix prepared as per package instructions or use 3 x 400g cans of mixed beans, drained and rinsed

Juice and zest of 1 large lemon

5cm piece fresh ginger, grated

60ml (4 tbsp) olive oil

3 spring onions, finely chopped

A handful of parsley, chopped

1 large carrot, peeled and shredded (or grated) Salt and freshly ground black pepper

In a large bowl, combine the beans, lemon zest and juice, ginger, olive oil, spring onions, parsley and carrot. Season well. Cover and refrigerate for 30 minutes to an hour before serving.