Bean Salad with Dijon Dressing
A protein-packed nutritional powerhouse of a salad that goes with any main course.
Ingredients
- 1 cup cooked kidney beans
- 1 cup cooked chickpeas
- 2 celery stalks, diced
- 1/2 red bell pepper, diced
- 1/2 cup parsley, minced
- 1 garlic clove, peeled and minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Sea salt
- Dash of black pepper
- 4 cups arugula or other lettuce
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
In a bowl, combine celery, red bell pepper, parsley, garlic and cooked beans.
Mix olive oil, apple cider vinegar, honey, Dijon mustard, sea salt and black pepper. Combine with beans and veggies.
Marinate for 25-30 minutes.
Place arugula on a plate and top with bean salad.
