Colorful, perfectly seasoned, and full of protein and fiber: A homemade vegetable salad

There are recipes that just by looking at them you can feel freshness and health – and this is one of them.

The combination of crispy kohlrabi, spicy purple onion, fresh herbs, and Sugat’s white and red beans creates a perfect homemade salad – colorful, well-seasoned, and rich in protein and fiber. It’s suitable for a light dinner, a family picnic, or as a side for Friday dinner, and it’s ready in minutes.

• 1 whole kohlrabi, peeled and grated

• A handful of arugula leaves, coarsely chopped

• 1 small purple onion, thinly sliced

• ½ can white beans, drained

• ½ can red beans, drained

• 1 bunch fresh cilantro, finely chopped

• Zest of 1 lemon

• Juice of 1 fresh lemon

• 3 tablespoons quality olive oil

• Salt, freshly ground black pepper, and chili flakes to taste

1. Place the grated kohlrabi, arugula, purple onion, and cilantro in a large bowl.

2. Add both types of beans and mix gently.

3. Season with olive oil, lemon juice, lemon zest, salt, pepper, and chili to taste.

4. Serve immediately or chill for about half an hour before serving – to allow the flavors to blend.

Tip: The salad keeps well in the refrigerator for the next day. It is recommended to add the lemon juice just before serving to maintain its fresh texture.