Vegetable and Bean Salad
Discover a vibrant, flavourful Vegetable and Bean Salad with striking colors—perfectly adaptable for any occasion.
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Cooking tools:
- Colander
- Peeler
- Grill
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Serving platter
Ingredients
- 1 large head roasted garlic, peeled
- 1 Tbsp. grainy Dijon mustard
- 3 Tbsp. balsamic glaze
- ¾ cup lemon-infused olive oil (or plain)
- Sea salt to taste
- Freshly ground pepper to taste
- 1 (540 mL) can black beans, well rinsed and drained
- 1 yellow pepper, seeded and diced
- 2 cups grape tomatoes
- 2 cups cooked edamame beans, shelled
- 2 cups mini mini bocconcini, drained
- 15 stalks fresh asparagus, blanched and chopped
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh basil
- 4 cups fresh arugula
- Parmesan curls for garnish
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