Refreshing Legume Salad Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

Salad:

• 340 g (2 cups) cooked legumes (red, white beans etc)
  or
  1 540 ml can of canned legumes mixture, rinsed and drained

• 300 g (3 cups) cauliflower florets
• 210 g (1 1/2 cups) cherry tomatoes, halved
• 1 zucchini, cubed (about 160 g)
• 1 yellow pepper, cubed
• 110 g (1 cup) pitted black olives, halved
• 15 ml (1 tbsp) fresh cilantro, chopped
• 3 green onions, chopped

Dressing:

• 60 ml (4 tbsp) olive oil
• 30 ml (2 tbsp) maple syrup
• 10 ml (2 tsp) Dijon mustard
• 2.5 ml (1/2 tsp) salt
• Pepper, to taste
• Juice of one lime

PREPARATION

1. Place all salad ingredients in a large bowl.
2. Mix the dressing ingredients together and add them to the salad.
3. Cover and refrigerate until ready to serve.