makes 2 servings
This red bean salad has quickly become one of our favorites since we started the China Study Diet and Fitness Challenge. We’ve had it 4 times or so over the past month and a half and haven’t been disappointed!
The red beans and chickpeas add a great source of protein and overall the salad is fairly healthy. On our first two attempts at the salad we used standard white cheddar cheese (which is AMAZING), but on the 2nd two attempts we opted for a skim milk/reduced fat option which made the cheese much less tastier (although healthier).
The great thing about this red bean salad is that you only use half of the cheddar cheese, chickpeas, and red beans, so it’s really easy to get two salads/person (or 4 servings) without having to buy more than the lettuce and tomatoes on the 2nd go-around.
In a large bowl toss the lettuce, diced tomatoes, red beans, chickpeas, olives, and cheese together.
In a blender, combine and blend the vinegar (don’t smell it!), salt, and pepper until smooth. With the motor running, slowly add the canola oil and blend until it’s mixed well.
Top salad with the red bean dressing and garnish with the crushed chips as well as the chives. Enjoy!
Original recipe found at Fitness Magazine
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