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Spring Dense Bean Salad
Prep: 25 minutes plus standing
Cook: 4 minutes • Serves: 10
1-1/2 containers (6 ounces each) crumbled feta cheese
1 can (15.8 ounces) black-eyed peas, drained and rinsed
1 can (15.5 ounces) Our Family® Garbanzo Beans, drained and rinsed
1 can (15.25 ounces) Our Family® No Salt Added Black Beans, drained and rinsed
2 cups quartered cherry tomatoes
1-1/2 cups chopped mini cucumbers
1 cup shredded carrots
3/4cup sliced radishes
2 garlic cloves, minced
1 small shallot, finely chopped
1/4 cup fresh lemon juice
3 tablespoons Our Family® Dijon Mustard
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1 teaspoon lemon zest
3/4 teaspoon Our Family® Salt
1 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
1/2 cup Our Family® 100% Pure Olive Oil
1.Heat medium covered saucepot of salted water to a boil over high heat. Add asparagus; cook 4 minutes or until just tender-crisp. Transfer asparagus to large bowl filled with ice water; let stand 1 minute and drain.
2.In large bowl, toss cheese, black-eyed peas, beans, tomatoes, cucumbers, carrots, radishes and asparagus. In medium bowl, whisk garlic, shallot, lemon juice, mustard, mint, dill, lemon zest, salt and pepper; whisking constantly, slowly drizzle in oil to emulsify. Pour dressing over bean mixture; toss to coat. Makes about 10 cups.
Approximate nutritional values per serving (1 cup):
254 Calories, 17g Fat, 5g Saturated Fat, 23mg Cholesterol, 733mg Sodium,
17g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein
