Vegan Honey Balsamic Bean Salad
By: Wanda Rybak
Published: June 20, 2011

Packed with protein, this super salad is quick, easy and delicious -- not to mention low fat! Consider adding avocado (seen above) for a little bit of Southwest flavor and extra creaminess.
Honey-Balsamic Bean Salad
	Serves 4-6
	8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans
	1 small head of romaine lettuce, washed, dried, shredded (OR 16 oz / 550 g fresh green beans, coarsely chopped)
	1/3 cup / 1 oz / 30g sliced almonds, toasted
	2 teaspoons extra-virgin olive oil
	1 1/2 tablespoons runny honey
	2 tablespoons balsamic vinegar
	1 1/2 tablespoons fresh lemon juice
	1/4+ teaspoon fine grain sea salt
	10 sprigs fresh thyme
For the full recipe, click here...