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FESTIVE BEAN SALAD

March 23, 2016

To be very honest with you, I'm not really a salad person. Salads do not satisfy me. I'll be hungry about a half hour after I eat a salad. I like a full hearty meal. Well, this salad is definitely hearty and satisfying! It’s vibrant, veggie-packed, super-easy-to-make, and nicely satisfying with lots of protein and fiber! Plus, it looks really nice and colorful! This is sure to become one of favorite salads, I promise! 

Ingredients:

  • 2 ripe Avocados, diced

  • 2 shallots, finely diced

  • 3 sticks of celery, thinly sliced

  • 1 cup frozen corn, blanched

  • 1/2 yellow bell pepper or few tiny bell peppers, finely sliced

  • 1/2 red bell pepper or few tiny bell peppers, finely sliced

  • 2 cans kidney beans, drained and washed

  • 1 bunch fresh oregano leaves, chopped

  • 1 cup pomegranate seeds

  • 1 cup olive oil

  • 3 tablespoons country style dijon mustard

  • 3 tablespoons honey

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/4 cup lemon juice

Directions:

  1. Place all vegetables, beans, oregano leaves, and pomegranate seeds in a big bowl.

  2. In a food processor, put olive oil, mustard, honey, lemon juice, salt and pepper. Blend till mixed thoroughly. If the dressing is too thick for you, add a little water and blend again to thin it out.

  3. Pour dressing on salad, mix well to cover all ingredients. Place in fridge for few hours before serving!

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

 

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