1 cup cooked kidney beans
1 cup cooked white beans
2 tablespoons natural yogurt (200g)
4 tablespoons lemon juice
8 tablespoons whole milk
2 tablespoons honey
1/2 teaspoon flaky sea salt
1 tablespoon chopped green onion
1 1/2 tablespoons chopped fresh parsley
1 cup cooked kidney beans
1 cup cooked white beans
2 tablespoons natural yogurt (200g)
4 tablespoons lemon juice
8 tablespoons whole milk
2 tablespoons honey
1/2 teaspoon flaky sea salt
1 tablespoon chopped green onion
1 1/2 tablespoons chopped fresh parsley
Drain the kidney beans and white beans well
Place the yogurt in a small bowl
In a separate bowl, mix together the lemon juice and whole milk to form a paste
Add the yogurt and blend well
Combine the honey, sea salt, green onion, and parsley, and stir well
Pour over the kidney beans and white beans, and mix carefully
Cover and refrigerate for several hours (or overnight)
Serve in 4 portions