3-Bean Salad with Avocado Cashew Dressing

A reinvented 3-bean salad with a creamy, zesty dressing! And vegan!

Dressing:
1 avocado
1/2 cup packed cilantro
1/2 cup packed parsley
1/2 cup cashews, soaked in water for 30 minutes then drained
1 lime, juice & zest
1 green onion, chopped
1 clove garlic, sliced
1 Tablespoon white wine vinegar
1 cup water
1 1/2 teaspoons salt

Salad:
4 cups steamed or blanched green beans
1 1/2 cups cooked chickpeas or one 15-oz. can drained and rinsed
1 1/2 cups cooked black beans or one 15-oz. can drained and rinsed
salt & pepper to taste
red pepper flakes
handful of cilantro, chopped
1/2 cup chopped toasted cashews
1/2 cup sun-dried tomatoes, chopped

View the full recipe at the Seasonal Veg Head →