Rainbow Salad
If you find it difficult to incorporate more beans into your diet, this dish solves that problem for you! Mixing beans with crunchy vegetables and fresh herbs, topped with a dressing really makes a satisfying meal or side dish. Pair with roasted sweet potatoes or cooked whole grains of choice.
Daily Dozen 
Ingredients
Salad
- 1 ½ cups or 1 (15.5 oz) BPA-free can of salt-free chickpeas, drained and rinsed
- 1 ½ cups or 1 (15.5 oz) BPA-free can of salt-free cooked cannellini beans, drained and rinsed
- 2 cups cherry tomatoes, cut in half
- 1 cucumber, sliced into ½ inch pieces
- 2 yellow bell peppers, sliced into ½ inch pieces
- ½ cup red onion, cut and sliced into thin strips
- 20 fresh basil leaves, minced
Dressing
- 1 tablespoon fresh minced garlic
- 1 tablespoon salt free stone-ground mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- 1 teaspoon ground turmeric
- ½ teaspoon ground pepper
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone mat. Place the chickpeas on the pan and bake in the oven for 30-35 minutes. Stir the chickpeas halfway through to help them cook evenly.
- Wash and chop the vegetables. In a large bowl mix the vegetables, beans and basil together.
- Whisk the dressing ingredients together in a small bowl. Pour over the vegetables and toss until evenly coated. Just before serving, add the roasted chickpeas.
- Serve the salad right away or wait 10-15 minutes for the flavors to meld. Enjoy!
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!
