Big Bean Salad With Broccolini & Dijon-dill Dressing
 
Prep time
Total time
 
Serve this pretty salad to guests, or eat it for lunch by yourself. You'll love the meaty bite of large beans with the chew of the cooked broccolini and the salty tang of the dijon-dill dressing.
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 2 large salads
Ingredients
  • 2 large handfuls salad greens of choice
  • 1 cup large beans, cooked in veg. broth (I used Christmas limas, but cannellinis, kidneys, gigantes, etc. would work well.)
  • 1 bunch broccolini (or broccoli sliced into thin spears), roasted or steamed
  • Fresh dill for garnishing
  • Dijon-dill Dressing:
  • ½ cup raw cashews, soaked 1-2 hrs in warm water
  • ¼ cup lemon juice
  • 2 T. Dijon mustard
  • 2 T. chopped fresh dill
  • 1 t. capers, drained & chopped
  • A few grinds of black pepper
Instructions
  1. Plate your greens, beans (warm or cold), and broccolini on 2 large plates. Sprinkle with fresh dill, as desired.
  2. In a blender, combine all dressing ingredients except dill and capers until smooth. Add water to thin to desired consistency. Add dill and capers and blend for 3 seconds or so to combine. Taste and add salt or pepper if needed.
  3. Drizzle dressing on salads and top with more black pepper and dill. Squeeze extra lemon juice over salad for an extra punch of flavor. Enjoy!
Notes
There are several options for cooking dried beans. Most people soak them overnight or use a pressure cooker, but I just put 1 cup of beans in 3 cups of water on the stove with 1 vegetable bullion cube and 1 large bay leaf. I bring the pot to a boil, cover, then reduce to simmer for about 2 hours.

This dressing recipe makes just enough for 2 people, so you may want to double the recipe so you can keep some in your fridge to use the rest of the week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/02/17/big-bean-salad-broccolini-dijon-dill-dressing/