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

PORTIONS: 4


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.

 

Recipe Refreshing Legume Salad
Gluten-free, dairy-free (casein-free), hypotoxic and vegan 
By: Cuisine l'Angélique

For picnics, you will enjoy this legume salad, easy to prepare and so tasty.


TIP

* It is always best to refrigerate for a few hours to allow the salad to soak up the flavors of each ingredient.