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Zesty Bean Salad

Brought to you by Caroline van der Mey
from Healing Solutions

Gluten free, Grain free, Dairy Free, Nut free.

Beans are so good and yet many people have no idea what to do with them.

If I am asked to bring a dish to a party this is my go to – and I always have people asking for the recipe.

I have found it super easy to use tinned beans as I can always have one on hand and be ready to go. I also can get the organic beans and I choose to use those.  Feel free to cook your own though that is super easy too.


1 tin organic 3or 4 Bean mix

1 tin organic diced tomato

1 tin organic corn

Burpless cucumber – about 1/3 rd or 10 cm

I medium red onion

2 sticks of celery

1/2  large red capsicum

1 apple

Handful of golden berries or raisins (optional, however add great texture)

Handful sunflower and pumpkin seeds.

Handful spinach leaves

Handful of parsley (Best fresh)

A knob of ginger

A sprinkle of chilli.

Black pepper to taste.


  1. Make in your salad bowl. Start by draining and rinsing the beans and corn, Add to your bowl with the tin of diced tomato
  2. Finely chop your onion and add to salad mix.
  3. Dice celery and capsicum and add to your bowl
  4. Dice your apple – I choose not to peel my apple that is optional. Mix apple into the rest of salad as the juice from the tinned tomato will stop the apple oxidising and going brown.
  5. Add golden berries or raisins
  6. Finely dice your parsley and ginger and add together with the chilli – if I am making this for a family outing I may eliminate or keep the spices low.
  7. Add your ground black pepper
  8. Mix thoroughly
  9. Then add shredded spinach leaves and top with your seeds.
  10. Best if stored in fridge. I like to make it about 4 hours before to give the herbs and spices a chance to mix.



You can be flexible with the amount of each ingredient you use. Every time I make this salad it is slightly different.

Feel free to swap around the herbs and spices you use according to your taste.

I choose to use tinned tomato as I can buy organic and I like the juice in the salad – I don’t add any other liquid or dressing as I find it enough.

About the Author

I have been a practitioner since 1994 and am a current member of ATMS and the Guild of Naturopathic Iridologists.

I am passionate about natural health and helping others on their healing journey. Iridology is a key area of interest for me and as well as physical iridology I have studied Rayid and Personality iridology with the original founders of these techniques.

Being able to see eyes through magnification gives great insight into the persons health and personality. I love sharing my knowledge with others and this has lead me to lecturing at local naturopathic colleges as well as overseas.

I also run courses sharing my knowledge with others on a variety of topics including Nutrition, Iridology, Intuitive Healing, Tissue Salts, Flower Essence and more. As a naturopath, I see people with all sorts of health issues, and have specific interest in thyroid related health issues, autoimmune conditions, digestive health and the body mind connection.

This has led me to have a great understanding of the nervous system and how stress is intimately related to many of the health conditions that are prevalent today.

I always look forward to being part of Natural Medicine Week as it gives me a chance to share my knowledge with those who may not normally get to meet me.