Healthy Spring Bean Salad — Eat to Live Style

Broadway Bungalow Spring Bean Salad

makes 3 or 4 large servings

INGREDIENTS:

• 1 15-oz can black beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1/3 cup thinly sliced sweet onion
• 1/3 cup chopped cilantro
• 6 spears asparagus, chopped into 1/2 inch pieces
• 1 cup grape tomatoes, sliced in half
• 6 brussel sprouts, sliced thinly
• 1/2 cup red bell pepper, diced
• 1 cup mushrooms sliced thinly
• 1 T. olive oil
• Juice of 1/2 lemon
• Fresh ground pepper, to taste
• Oregano to taste

PREPARATION:

1. Assemble all of the ingredients in a large bowl and toss with olive oil and lemon juice.
2. Season to taste with pepper and oregano.
3. Serve on a bed of fresh spinach with sliced avocado, chia seeds, sunflower seeds and a drizzle of tahini dressing (see below for dressing recipe)

Tahini Dressing 

makes enough for several salads and dips. Keeps in fridge for a couple of weeks 

INGREDIENTS:

• 1 cup tahini
• 4 cloves fresh garlic, pressed
• juice of 1 large lemon (or more, to taste)
• 1 T miso (barley or rice)
• Fresh ground pepper, to taste
• water (just enough to thin the dressing to your liking)