Bean Peach Salad with Almond Dressing - alive magazine
This dinner-worthy peach salad is a feast of appetizing textures and flavours. Peaches provide sweetness, while beans deliver satisfying protein and fibre.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Serving platter
Ingredients
- 8 cups (2 L) salad greens
- 2 cups (500 mL) cooked or canned navy beans
- 2 to 3 peaches, sliced into wedges
- 1 1/2 cups (350 mL) Peppadew (sweet piquanté) peppers, drained and sliced
- 1 cucumber, chopped
- 2 oz (57 g) soft goat cheese, crumbled
- 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
- 2 Tbsp (30 mL) almond butter
- 2 Tbsp (30 mL) white wine vinegar
- 1 garlic clove, minced
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) toasted pumpkin seeds
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