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Ingredients –

• Kidney beans – 2 + half cup
• Pasta – 2 cups
• Corn – ½ cup
• Avocado – 1 ripe
• Onion – half of an onion
• Broccoli sprouts – handful
• Cucumbers – 2 small
• Kale – 1 cup
• Spinach – 1 cup
• Black pepper – 2 tsp
• Lemon juice – 3 tsp
• Salt – 3 tsp
• Water ( for boiling pasta and kidney beans )

Directions –

• Soak the two and half cups of kidney beans overnight.
• In a pressure cook, boil the beans with 1 tbsp salt for 4 whistles. This depends on the pressure cooker you use. Once done, make sure to rinse with cold water so as to stop the process of cooking it further.
• Cook the pasta to ‘al dente’ with salt and 1 tbsp of avocado oil.
• In a bowl, mix the greens (spinach and arugula) with olive oil and pepper and the leaves absorb the oil for the flavor. Also, if possible, choose a cold pressed and an extra virgin olive oil for that robust flavor.
• Chop cucumbers, onion and avocado into bite size pieces.
• Toss all the ingredients into the greens bowl.
• Finish it off with some more salt if required, black pepper, oregano & some more olive oil.