Veggie Yogi

Food, health and prosperity for the body

Tuscan Bean Salad

Here’s a delicious salad that’s light and yet hearty. Just like soups are great in winter, salads are perfect for summer. I could eat a whole meal of different salads. I often go into Whole Foods just to look at their salad bar and get ideas of cool salads to make.

This is one my friend Nadine brought to dinner one night while I was home visiting in Canada recently. She picked it up at the grocery store so I analyzed it to see if I could re-create it! 🙂

I hope you enjoy it.

Makes about 4 servings.

Here’s what you’ll need:
1/2 diced yellow bell pepper
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 diced orange bell pepper
3/4 cup barley (I cooked 1/2 cup uncooked which made 1-3/4 cups cooked and froze the extra)
1/2 cup black beans
1/2 cup black eyed peas
1/2 cup chick peas
1/2 cup diced celery
Handful of chopped chives (approx. 1/4 cup)
Handful of chopped cilantro

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp water
1 tsp dijon mustard

Printer-friendly version

Dressing recipe from Anne Lindsay’s Lighthearted Everyday Cooking

Place all ingredients in large bowl.

Whisk together salad dressing.

Mix together all ingredients adding salad dressing to taste.

Serve as a complete meal or a side.


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