Lyn's Recipe Collection

Legume Salad with Vinaigrette (Aldi’s)

February 6, 2022 / Lyn Jones / 0 Comments

Serves: 4-6

Ingredients

425g can chick peas
425g red kidney beans
cannellini beans
1 full celery stalk
½ cup celery leaves, to serve
1 red onion

Vinaigrette Dressing:

¼ cup apple cider vinegar
1 Tab dijon mustard
1 garlic clove, minced
2 Tab lemon juice
⅓ cup extra virgin olive oil
1-2 Tab honey
Salt and pepper to taste
1. Dressing: 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. Prep: Wash and drain all of the chick peas, red kidney and cannellini beans. Set aside.
3. Clean & slice the celery stalk into small pieces. Wash & 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 & 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.

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