Herby White Bean Goddess Salad
Serves 615 mins prep40 mins cook
This Herby White Bean Goddess Salad with Roasted Garlic Vinaigrette doubles as a dip and is perfect for pairing with chips. The flavors and textures are vibrant, and it lasts a few days in the fridge. The recipe includes a dressing made with roasted garlic, lemon juice, red wine vinegar, olive oil, maple syrup, mustard, oregano, salt, and pepper, alongside a fresh salad of white beans, cucumbers, tomatoes, peas, cilantro, basil, scallions, avocado, sunflower seeds, and parmesan cheese.
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Instructions
1: Make the dressing. Squeeze the roasted garlic out of the peel and mash it in a small bowl. Add in the lemon juice, red wine vinegar, olive oil, maple syrup, mustard, oregano, salt, and pepper. Mix to combine and set aside. 2: Assemble the salad. In a large bowl, combine the white beans, cucumber, tomatoes, peas, cilantro, basil, scallions, avocado, and sunflower seeds. Toss to combine. Then add the parmesan cheese and salt, toss again, and finally add the dressing. Toss until well coated. 3: Serve with chips or pita.View original recipe