One Bowl Mixed Beans Salad With Asparagus, Lemon and Herbs
Everyone loves one-bowl meals. This simple and super delicious dish combines a variety of spices, flavors, and textures. And it can also be part of a satisfying and well-balanced diet.
Ingredients
- 1 1/2 c asparagus green, steamed, trimmed and cut into 3 cm pieces
- 1/2 c chickpeas cooked
- 1/2 c red kidney beans cooked
- 1/2 c red pepper diced
- 1 1/2 green onion chopped
- 1 tbsp parsley fresh, chopped
- 1 tbsp mint fresh, chopped
- 1 tbsp dill fresh, chopped
- 1/4 c almonds raw
- 1 c broccoli florets
- 4 oz chicken shredded, cooked
Dressing
- 1 1/2 tbsp olive oil extra virgin
- 1/2 lemon lemon zest only, organic
- 1 tbsp lemon juice freshly squeezed
- 1/2 garlic clove
- 1/2 tsp dijon mustard
- sea salt to taste
- black pepper freshly ground, to taste
Instructions
- In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
- Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus is just barely tender, about 2 minutes. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large mixing bowl.
- In the large mixing bowl, place in the broccoli florets, kidney beans, chickpeas, diced spring onion, diced pepper, parsley, mint and dill.
- Stir in the cooked chicken, almonds and mix until all ingredients are combined.
- In another bowl, whisk the olive oil, zest of the lemon, lemon juice, minced garlic clove, and dijon mustard. Salt and pepper to taste.
- Pour the dressing over the salad and toss to combine.
- Serve and enjoy.
Nutrition
Serving: 2gCalories: 336kcalCarbohydrates: 36gProtein: 21gFat: 15gSaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 45mgPotassium: 957mgFiber: 13gSugar: 7gVitamin A: 2639IUVitamin C: 101mgCalcium: 147mgIron: 6mg
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