Summer Bean Salad

One of my favorite newsletters is CSPI's Nutrition Action. There isn't enough space on this webpage to state all the things I like about it! :) But, as luck has it, I have room to discuss their recipes. Every newsletter (or health letter as they call it) includes a few recipes. Despite usually approving of them, I rarely try them- until now!! With all of this excessive Summer heat, I was in desperate search of a 'light,' heat-free recipe. And voila! I found it in the July/August 2011 newsletter. If you subscribe to the letter, you will see the original in print. Otherwise, you're stuck with my modifications below!! ;)



Summer Bean Salad
Ingredients:
Salad:
1 can navy beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 ripe avocado chopped
2 tomatoes diced
1 cucumber chopped


Dressing:
1 tbsp dijon mustard
1 tbsp regular mayonnaise
2 tbsp red wine vinegar
1/2 tsp salt
1 tsp honey
1/3 cup canola oil


Directions:
Toss all 'salad' ingredients together in a large bowl. In a small bowl, whisk together dressing ingredients. Pour dressing over salad and toss gently. This recipe tastes best if cooled in refrigerator before serving!


Of note, the dish will look its best if you chop and add the avocado at the last moment before serving. Otherwise, the avocado turns brown overnight and doesn't look aesthetically pleasing! (But, yes, still tastes yummy!!) Enjoy!!