A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.
BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish
- Cook rice in broth 20-30 minutes until JUST tender.
- Spread out on baking sheet to cool and dry.
SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
⅓ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper
- In a food processor, process sun-dried tomato with oil until smooth.
- Add champagne vinegar to the tomato-oil mixture and process until emulsified.
- Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.
ASSEMBLY
- Layer (rice, brussels sprouts and beans) ingredients into bowls.
- Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
- Garnish and serve.
NOTE: Any combination of beans works – pinto, red beans…