2 Bean Salad

Summer has started rolling out her heatwaves in most places and we're looking for the best way to avoid turning on the oven, while still maintaining a healthy lifestyle and eating delicious refreshing foods! In comes this 2 bean salad.  It's a little bit of a deceiving name, because it also has a ton of veggies and is topped off with an oil free dressing.  This salad is full or protein and 21 Day Fix approved, without stealing any added oil.  It's also super flexible, so feel free to swap out some of the veggies, add some additional items like parsley or basil, or just keep it as it is. 

It's a great addition to any dinner as a side or main meal.  I served this on romaine, but you could just as easily serve it on top of some brown or wild rice.

21 Day Fix 2 Bean Salad

Makes 5 servings (2 Cups = 1 serving)

Fix Portions: Vegan Plan: 1 Green 1.5 Red  || 
Vegetarian or Regular Plan: 1 Green 2 Yellows

Ingredients: 
For Salad:

1 medium Cucumber, seeded and diced (peeled if not using english)*
1 medium red onion, chopped into small dice*
1 large green bell pepper, diced (same size as cucumber)*
1.5 cups grape or cherry tomatoes, diced after measuring
1 15oz Can chickpeas, drained and rinsed

2 15oz cans kidney beans, drained and rinsed

For Dressing:

1/2 cup Silken Tofu

1/4 Cup Balsamic Vinegar

3 garlic cloves, crushed

Juice of 1 small lemon

Salt to taste

Directions:
1. Chop cucumber, pepper and tomato into medium sized dice (about 1/4 of an inch) and combine in large bow.  Chop onion into small dice and add onion, along with the chickpeas and kidney beans to the bowl.

2. Make the dressing by blending all ingredients together.

3. Toss all ingredients well to combine.  This can be made ahead of time and enjoyed the next day  

****Recipe Notes****

*If you're trying to be super specific you can measure your veggies. They should come out to 1.5 cups of each vegetable