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PLMarinated Sun-Dried Tomato Bean Salad, comes together all in one bowl and if you prep it in advance you now have a high fiber, protein and iron dish that you can add or transform into a full meal whenever you need it.
Currently what I’m enjoying for lunches this week and eager to make another soon. A big deal for someone like me that doesn’t always like eating the same thing on repeat.
1 shallot, thinly sliced
1/2 cup fresh parsley
2 tbsp vegan mayonnaise
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tsp of the brine from the jar of capers
1 tsp agave syrup
1 tsp dried oregano
1/2 tsp red pepper flakes
Zest and juice of 1 lemon
1, 15 oz can chickpeas, drained and rinsed
1, 15 oz can cannellini beans, drained and rinsed
1/3 cup sun-dried tomatoes jarred in oil, julienned
2 scallions, thinly sliced
1 tbsp capers, minced
1 avocado, cubed
Kosher salt, to taste
Fresh cracked black pepper, to taste
For serving: Toasted sourdough or whole wheat bread rubbed with fresh garlic
Fill a small bowl with ice cold water. Add the shallots to the bowl to soak while you prep the remainder of your ingredients. After 10 minutes, drain, rinse, pat dry and set aside.
Mince half the parsley and add it to a large mixing bowl along with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper, zest and juice of 1 lemon and a pinch of salt. Whisk to combine, taste and adjust salt to your preference.
Add the chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, shallots, avocado, a generous pinch of salt and fresh cracked black pepper to the bowl of dressing. Stir well to combine, making sure everything is evenly dressed.
Cover and chill your bean salad for at least 30 minutes before serving. To enjoy, toast up your favorite bread in a pan with a little oil then cut a clove of garlic in half and rub the cut end over the toast. Spoon a portion of the salad then use the bread to scoop it up and enjoy.
#plantbasedrecipes #beansalad
@plantbasedrd
