Two Bean Vegetable Toss

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With bright and nutritious ingredients, this side salad is a great addition to the table.

Prep Time20

Marinate1

Total Time1 20

Course: Side Dish

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb, Vegetarian

Servings: people

Calories: 150kcal

15 ounces garbanzo beans can, no salt added, rinsed and drained (we used Eden Organic)
15 ounces black beans can, no salt added, rinsed and drained (we used Eden Organic)
2 carrots small, peeled and diced into bite-size pieces
2 cups broccoli fresh, cut into bite-size pieces
1 cup corn fresh
1 cup plum tomatoes fresh, squeeze out seeds and dice into bite-size pieces
1 pound asparagus cut into bite-size pieces
1 cup zucchini fresh, diced into bite-size pieces
1 cup bell peppers red, yellow, and green, remove seeds and cut into bite-size pieces
1 jalapeno fresh, remove the seeds and finely chop
1/2 cup green onions whites only
1/2 cup parsley fresh, finely chopped
1/4 cup lemon juice fresh
1/4 cup rice bran oil optional olive oil
1/4 cup coconut vinegar raw (we used Coconut Secrets Vinegar)
1 tablespoon garlic minced
2 tablespoons cilantro fresh
salt and pepper to taste

Add the beans to a strainer and rinse under lukewarm water. Allow to drain for a few minutes then transfer to a big bowl. Cut all the vegetables to the same bite-size pieces, add to the beans.
In a small bowl add the lemon juice, oil, garlic, vinegar, jalapeno, & the spices, mix well. Pour this mixture over the bean & vegetable mixture making sure to mix well. Allow to marinate in the refrigerator for at least an hour.

SmartPoints (Freestyle): 5