Legume Salad with Vinaigrette

Method

  1. 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.
  2. Wash and drain all of the chick peas, red kidney and cannellini beans. Set aside.
  3. 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.
  4. 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.