Mixed Beans Salad

This is a light cold salad that can be eaten on its own, in a wrap, smashed in a sandwich or on tortilla chips. It tastes even better the next day. You can use any vegetables you want with this. Guilt free eating, anyone? @sarchakra

PREP TIME: 10 mins

COOK TIME: 0

YIELDS: 4

Ingredients

Cucumber ½, seeded and sliced
Avocado 1, chopped
Onion 1, small, chopped
Mint a few leaves torn
Basil a few springs torn
Crumbled feta ¼ cup
Cherry tomatoes ¼ cup, halved
Beans: kidney, pinto, black beans, cannellini
Smoked paprika 2 tsp

Dressing

Lemon juice 5 tbsp
Olive oil 6 tbsp
Garlic 2 cloves, minced
Yellow Mustard 3 tsp
Sugar 2 tsp
Sea salt
Black pepper 2 tsp

Method

Drain beans out of the cans and rinse under running water a few times.
Cut cucumber in half. Using a spoon scoop out and discard the seeds in the cucumber. Cut the cucumber into thick strips.
In a jar mix olive oil, mustard, salt, pepper, lemon juice, grated garlic and sugar. Close the lid and shake to a smooth consistency. Reserve.
In a large bowl combine together: beans, onion, cherry tomatoes, avocado and cucumber.
Pour dressing on top. Gently mix. Mix in paprika, torn mint and basil. Top with crumbled feta.