6 Bean Salad with Sriracha and Lime Vinaigrette Recipe

Recipe by Chef Deletroz, CCC & Lucia Weiler, RD, Nutritionist

Yield: 8 servings | Prep Time: 20 minutes

Nutrition Facts: Per 1 serving ½ cup (125 g)

Calories 170, Fat 8 g (12% DV), Carbohydrates 20 g (7 % DV), Fibre 6 g (23% DV), Sugars 2g, Protein 7 g.

Food Guide Servings: Meat and Alternatives ½ , Vegetables ½

Ingredients:

Sriracha and Lime Vinaigrette

1/2 cup (125 ml or 90g) White bean canned, drained & pureed

1 Tbsp. (15 ml) Sriracha seasoning

1/4 cup (60 ml) Apple cider vinegar

1 Tbsp. (15 ml) Lime juice fresh

1/4 cup (60 ml) Olive oil

1/2 tsp (2.5 ml) Salt

Bean Salad

1 can (540 ml/340g) Bean medley – canned, drained and rinsed

1/2 can (270 ml/175 g) Black beans – drained and rinsed

1/2 cup (125 ml/100 g) Roma tomatoes – peeled, seeded and diced

1/4 cup (60 ml/35 g) Celery – diced

1/4 cup (60 ml/35g) Cucumber – diced

1/4 cup (60 ml or 30g) Radishes – julienne

2 tsp (10ml) Lime juice and fresh parsley – chopped

Instructions:

Sriracha and Lime Vinaigrette

1. Combine all ingredients in a blender except for the oil
2. Add olive oil in a thin stream
3. Transfer to a container and refrigerate

Bean Salad:

1. In a medium bowl, combine black beans with diced tomato, celery and cucumber
2. Add Sriracha and Lime Vinaigrette, mix well.
3. Add fresh chopped parsley, lime juice, cover and refrigerate for 2-3 hours before serving
4. Garnish salad with julienne of radishes.