B'Limey Bean Salad

B'Limey Bean Salad - VegWithMandy.com

-makes 3-4 lunch-sized portions

In medium bowl, add:

• 15oz can kidney beans, drained/rinsed

• 15oz can chickpeas, drained/rinsed

• 1/2 small yellow/white onion or 1/4 small red onion, diced

• 1/2-1 green (or red) bell pepper, diced

In separate bowl, Mix up B'Limey Vinaigrette: 

• 5-6 Tbsp olive oil*

• 2 Tbsp apple cider vinegar

• 1 Tbsp lime juice, fresh

• 3 Tbsp parsley, dried

• 1 Tbsp cilantro, dried

• 3 cloves garlic, minced (fresh or refrigerated kind)

• 1/2 tsp paprika

Pour B’Limey Vinaigrette over bean mixture.

Let flavors meld for several hours or overnight.

*To decrease fat/oil content in this meal, consider replacing 2 Tbsp of the olive oil with 1/2 of a vine tomato*. 

To do this (and with minimal clean up), puree the following vinaigrette ingredients in your food processor: apple cider vinegar + lime juice + 1/2 vine tomato. Empty contents into a bowl, remove any tomato skin pieces, then add 2-3 Tbsp olive oil and the rest of the vinaigrette ingredients; stir well. This allows you to clean your processor with a quick rinse since it did not get oily or any herb/spice pieces stuck in it. 

*Alternatively, you may consider replacing some of the oil with vegetable broth.