Bulgur-Bean Salad with Tomato Vinaigrette Recipe - Forks Over Knives

Ingredients

• ⅔ cup low-sodium tomato juice
• 3 tablespoons sherry vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon dry mustard
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• 4 cups cooled cooked bulgur
• 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
• 1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)
• 1 cup thinly sliced celery
• 1 cup chopped fresh parsley
• ½ cup finely chopped sweet onion
• Baby romaine
• Quartered cherry tomatoes
• Freshly ground black pepper