Bean Salad with Orange Dijon and Balsamic Dressing : SuperFoodsRx

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Bean Salad with Orange Dijon and Balsamic Dressing

If you want to eat healthfully, you’ll want to cook. Maybe not every night but some of the time. Everyone who cooks is always looking for inspiration. We have been absolutely besieged by SuperFoodsRx fans looking for healthy recipes that feature the SuperFoods. Both of our previous books included terrific recipes created by accomplished chefs. SuperFood fans loved these recipes but they wanted more. We are really excited to introduce in the SuperFoodsRx Diet the ‘dream team’ of recipe developers – the SuperFoodsRx Kitchen. That’s our name for the extraordinary team we’ve assembled to create the most appealing, healthy, mouth-watering – and yes, easy – recipes you could ever imagine.

The most important thing to know about the SuperFoods Rx Kitchen is that the recipes will be delicious, easy, healthy and appealing. Most important, they are not afraid of simple. Anyone who has ever roasted a vegetable knows that sometimes a recipe need have no more than two ingredients to be fabulous.

We will be sharing these mouthwatering recipes with you through the regular “Healthy Feels Great” newsletter, as well as featuring many of them throughout this web site.

Best of all, we are working on a brand new cookbook, which will feature the very best recipes developed by the SuperFoodsRx Kitchen and by the thousands of cooks who know the nutritional power of the superfoods.

SuperFoodsRx Featured Healthy Recipes

Bean Salad with Orange Dijon and Balsamic Dressing

SERVES 8

This makes a great filling for lettuce or flatbread wraps. Use hothouse cucumbers, sometimes called English cucumbers, since they are not waxed or oiled, have edible seeds, and are easy to digest. Kirby, Persian, or Japanese cucumbers are delicious alternatives.

- 1 large orange, zest and juice
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
- 1 medium red onion
- 1 medium hothouse cucumber
- 15 ounces roasted bell peppers
- 1 garlic clove
- 1/3 cup flat-leaf parsley
- 15 ounces garbanzo beans, cooked
- 15 ounces black beans, cooked
- One 15-ounce can pinto beans
- 1 pound frozen green peas, thawed

Whisk together the orange zest and juice, mustard, oil, vinegar, and salt and pepper in a large bowl. Dice the onion, cucumber, and roasted bell peppers, and add to bowl. Mince the garlic, rough chop the parsley, and add to the salad. Drain and rinse the beans and add along with the peas. Stir and serve chilled.

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SuperFoodsRx Featured Healthy Recipes

Bean Salad with Orange Dijon and Balsamic Dressing