Beans, beans, beans! My summer has been all about trying to increase my plant based protein intake and beans are an excellent way to do just that! This salad is a refreshing, satisfying and full of ingredients that are truly good for you! As with every recipe I post, it is REALLY simple and takes no more than 10 minutes to put together. If you’re in a rush you can eat it right away, but if you let it rest in the refrigerator all the flavors really marinate together and enhance the salad. This white bean salad is a great side dish to any meal and the left overs can be used throughout the week as a lunch or snack option as well!

Salad ingredients:

1 cup Jicama peeled and cut into strips (cut any way you like, I just thought the strips added an interesting shape to the salad)

1 can Great Northern Beans rinsed and drained

1 can Chickpeas/Garbanzo Beans rinsed and drained

1/2 cup chopped red onion

1 cup chopped parsley

1 cup riced cauliflower

Dressing ingredients:

1 tbsp olive oil

4 tbsp champagne vinegar (Cindy and I were introduced to this in a cooking class and I have been loving it in my dressings!)

1 tbsp lemon juice

1/4 tsp course salt

1/4 tsp course pepper

1 tsp Dijon mustard

1 tbsp minced garlic

Directions:

Combine all salad ingredients in a bowl. In a separate bowl whisk to combine dressing ingredients. Taste dressing and adjust seasoning with salt and pepper. Pour dressing over salad and toss. Voila! White Bean Salad…ENJOY!

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