Creamy White Bean + Crisp Chopped Veggie Salad

A great lunch or side dish option!

Ingredients:

• 2 x 15oz cans white beans (rinsed well and drained)

• 8 mini seedless cucumbers (sliced)

• 1 small red onion (finely diced)

• 2 cups ripe cherry tomatoes (halved)

• 1 yellow bell pepper (seeded and diced)

• 1/2 cup pitted olives (halved)

• 1 bunch of fresh parsley (chopped)

• 1/2 bunch of fresh dill (chopped)

• 1/3 cup dairy-free parmesan cheese

Dressing:

• 1/4 cup Vegenaise

• 2 large garlic cloves

• Zest and juice of 1 large lemon

• 1 tbsp white wine, red wine or apple cider vinegar

• Pink Himalayan sea salt and ground pepper (to taste)

Instructions:

1. In a large bowl add your white beans.

2. Chop your veggies and herbs then add them to the bowl, together with the parmesan cheese.

3. In a small jar add all of your dressing ingredients and shake well to emulsify. Alternatively, you may whisk your dressing ingredients together really well in a small bowl.

4. Pour your creamy dressing over the salad and gently toss to combine.

5. Refrigerate the salad for 15 minutes to allow the flavors to combine, then toss again and serve.

6. Best enjoyed the day of making, but stays good in the fridge for 2 days.

7. Enjoy!

@cleanfoodcrush