Legume Salad with Vinaigrette
- Into a bowl or jar with lid, place all of the dressing ingredients. Mix well, until vinaigrette comes together. If using a lidded jar, shake until mixed well. Taste. Sweeten with more honey if desired. Set aside.
- Wash and drain all of the chick peas, red kidney and cannellini beans. Set aside.
- Clean and slice the celery stalk into small pieces. Wash and pluck a third of the cup of leaves, tear into small pieces and set aside. Thinly slice the red onion and separate the slices.
- Into a serving bowl add onion, celery and beans. Pour dressing over salad and toss until well combined. Season if necessary.
Tip: For added protein, cut hard tofu into 1cm cubes and fry, in olive oil spray, until lightly golden. Cool and add to salad.