This plant protein pack Salad is great for the upcoming summer months as it is best enjoyed chilled and packed with amino acids, vitamins, and minerals. The combination of legumes and vegetables makes this a bowl full of fiber, antioxidants, magnesium, potassium, calcium, and other essential nutrients. The dressing adds healthy fats and brings the nutritional value even higher with fresh herbs and garlic.

Bean Salad Ingredients:

1 can organic kidney beans, drained and rinsed

1 can organic garbanzo beans, drained and rinsed

1 cup organic broccoli, chopped

1/2 cup organic cucumber, chopped

1/4 cup onions, I used red onion, minced

2 green onions aka scallions, slices

Ingredients for the Dressing:

1 avocado

3 tbsp olive oil or avocado oil

1 lemon juice

3 tbsp balsamic vinegar, optional

2 garlic cloves

1 Large Handful of fresh basil

1 Large Handful of fresh parsley

1/4 cup lightly roasted sunflower seeds

1/2-1 tsp Himalayan Salt

1/2 tsp garlic powder

Directions:

For the bean salad mix all the ingredients in a large bowl. Put aside and make the dressing

For the dressing:

Juice the lemon. Place all the ingredients in a food processor and blend until smooth. You can do half the ingredients at a time for a small food processor.

Mix the dressing in with the bean salad.

Enjoy right away or chill in the refrigerator for a few hours. This salad can be refrigerated for up to 3-5 days. The Lemon juice should keep the avocado from browning.