Vegetable and Bean Salad - BC Living

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