1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave
1 (15-oz) can of chickpeas
1 (15-oz) can of Red Kidney Beans
1 red bell pepper, finely chopped
1 cup of chopped romaine salad
1/3 cup packed fresh parsley, finely chopped
3 green onions, finely chopped
Salt & pepper, to taste
You can either use fat free Italian Dressing or make your own dressing.
For your own dressing:
8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp salt
1. Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix.
2. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
3. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.