White Bean Salad

White Bean
Salad

​Prep Time: 20 Min
Chill Time: 30 Min +

Yields: 2+ Servings

What You Need

• 540ml Salt Free White Cannellini Beans, drained & rinsed
• 1/2 Red Onion, diced
• 1/2 Bell Pepper, not green, diced
• 1/2 English Cucumber, seeds removed and diced
• 1/2 C Fresh Parsley, chopped 
• 1/4 C EVOO
• 1 Lemon, juice
• Squeeze Honey
• 2 cloves Garlic, crushed & roughly chopped
• 1 Green Onion, roughly chopped
• 1 Tsp. Gravelbourg French Mustard ( Sub Dijon)
• 1/4 Tsp. Himalayan Salt
• 1/2 Tsp. Red Pepper Flakes
• Cracked Pepper
• GARNISH - EVOO. Pea Shoots, Red Pepper Flakes, Crumbled Feta

Directions

• To a medium sized mixing bowl, add your beans, cucumbers, red onion, bell pepper, and parsley. Next, add everything from the EVOO down to a few grinds of black pepper to a small vortex blender and blend until combined. Pour this over your veggies / beans and toss until nice and combined.​

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• Cover and refrigerate for a minimum of 30 minutes to let the flavours come together.
• For service, make sure to toss the salad again and give it a taste for salt. I found the salad was light and fresh, but I added an extra pinch of salt when tossing. This really depends on your preference for salt because idt it NEEDED extra salt.
• Serve your portions of salad and give each portion a drizzle of good EVOO, a sprinkle of pepper flakes, some crumbled feta cheese, and fresh pea shoots. ENJOY!
• Salad will keep for 4 days in an airtight container in the fridge.

HAPPY VEG