Everything Bagel Bean Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

¼ cup extra virgin olive oil (60 mL)

2 Tbsp red wine vinegar (white wine vinegar can be used in a pinch, 30 mL)

2 tsp Dijon mustard

2 tsp each poppy seeds, sesame seeds

1 tsp each garlic powder, onion powder, dill

½ tsp salt

¼ tsp ground black pepper

1 15-oz can chickpeas (drained and rinsed, 425-g can)

1 15-oz can white beans (drained and rinsed, 425-g can)

1 cup finely diced celery (about 3 stalks)

1 green bell pepper (finely diced)

1 English cucumber (finely diced)

4 Tbsp finely chopped chives

1 8-oz package fresh mozzarella pearls (226 g)

Directions

Vinaigrette: Whisk together all Vinaigrette ingredients.

Salad: Prep all Salad ingredients according to notes.

Assemble: Toss Salad with the Vinaigrette and serve! Can be served fresh or chilled.

Notes

Can I use dried beans? Yes! To substitute dried beans, soak them overnight and cook until tender before using. One cup of dried beans yields approximately 2 to 3 cups of cooked beans (which equals about one 15-oz can).

How do I keep the salad from getting watery? Thoroughly drain and rinse the beans and pat the veggies dry before tossing. If making ahead, it’s best to store the dressing separately.

Storage: This make-ahead bean salad is perfect for meal prep! You can mix the salad and vinaigrette up to 4 days in advance.

Nutrition

• Calories: 320 kcal
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11.5 g
• Cholesterol: 15 mg
• Sodium: 900 mg
• Total Carbohydrate: 28.5 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 13 g