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Lemon Garlic Dense Bean Salad
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servings-
total timeIngredients
For the Salad:
3-4 Persian cucumbers, chopped
2 cups cherry tomatoes, halved
1 cup roasted red peppers, chopped
1 cup artichoke hearts, chopped
2 avocados, diced
1 can cannellini beans, rinsed and drained
1 can chickpeas (garbanzo beans), rinsed and drained
1/4 cup pine nuts (optional)
1/2 cup feta cheese, crumbled
Fresh parsley, chopped
For the Shallot Dressing:
1 shallot, minced
1/2 cup olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp honey
Salt and pepper, to taste
Directions
Chop the Vegetables:
Chop the cucumbers, roasted red peppers, shallot, artichoke hearts, and halve the cherry tomatoes.
Make the Dressing:
In a small bowl, whisk together the shallots, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble the Salad:
In a large salad bowl, combine the chopped cucumbers, tomatoes, roasted red peppers, artichokes, avocado, cannellini beans, chickpeas, pine nuts (if using), feta, and parsley. drizzle with dressing
Toss and Serve:
Gently toss everything together to coat with the dressing. Divide into containers for easy lunches throughout the week, or serve immediately.
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