I got this recipe a long time ago from the “By Oh she Glows” website; it’s portable and can be prepared a day in advance. A great way to get your daily recommended serving of fiber. Let’s get mixing.
8 tbsp. lemon juice
1.5 tbsp. olive oil
1 tbsp. appple cider vinegar
1 tbsp. honey Dijon mustard
1 tbsp. maple syrup
1/4 tsp. Himalayan pink salt
1 Jalapeño pepper, seeded, finely chopped
1 cup green beans (raw or blanched in hot water), cut into bite-sized pieces
15 oz. chick peas (or sweet corn as replacement for color)
15 oz. red kidney beans
1 red and 1 orange bell pepper, both seeded and chopped coarsely
1/3 cup parsley or cilantro
3 stalks of green onions, sliced finely
1. Blanch green beans for a few minutes in hot water (I personally used them raw, though some people can’t tolerate the rawness).
2. Wash, rinse and spin the cilantro or parsley and scallions in a salad spinner then slice.
3.Drain and rinse the kidney beans and chickpeas together. Set aside all ingredients.
4. Mix the lemon juice, olive oil, Apple cider vinegar, salt maple syrup, and mustard, then mix the finely chopped Jalapeño pepper in.
5. Mix in all the ingredients, coating the vegetables on the bottom of the mixing bowl. Let it chill in the fridge. You can place the salad in Mason jars, it can be as portable as a brown bagged side dish, and it’s also a great picnic food.
Thanks to By Oh She glows for posting vegetarian recipes… Sarap!