Tangy Four Bean Salad with Rosemary & Roasted Peppers

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: TANGY ROSEMARY DRESSING:

½ cup olive or avocado oil

1 clove garlic, finely minced with a Microplane

1 tablespoon chopped fresh rosemary

¼ teaspoon ground chilies, optional

2 tablespoons agave nectar

1 teaspoon vegan Worcestershire sauce

sea salt and ground black pepper, to taste

⅓ cup red wine vinegar

subheading: SALAD:

¾ lb (340 grams) mixed fresh yellow and green beans

19 oz can chickpeas, drained and rinsed (about 2 cups chickpeas)

19 oz can red kidney beans, drained and rinsed (about 2 cups beans)

1 small red onion, fine dice

2 roasted red peppers, fine dice

½ cup flat leaf parsley, chopped

sea salt and ground black pepper, to taste

subheading: Notes:

This salad can keep in the fridge up to 5 days. Truly I think it’s at its best after 24 hours of marinating time.

I like my bean salads on the vinegar-y side, and this recipe reflects that preference. Cut the red wine vinegar down to ¼ cup if you’d like a bit more balance in the dressing’s overall flavour.

I use roasted red peppers in a jar to make this a bit easier! Of course you can prep them yourself if you prefer.

Vegan Worcestershire sauce contains wheat. To make this gluten-free, use the same amount of Tamari soy sauce instead.

Directions at thefirstmess.com

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