Bean Salad With Dijon Dressing



    • 1 cup cooked kidney beans
    • 1 cup cooked chickpeas
    • 2 celery stalks, diced
    • 1/2 red bell pepper, diced
    • 1/2 cup parsley, minced
    • 1 garlic clove, peeled and minced
    • 1/3 cup extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon Sea salt
    • Dash of black pepper
    • 4 cups arugula or other lettuce


    1. In a bowl, combine celery, red bell pepper, parsley, garlic and cooked beans.
    2. Mix olive oil, apple cider vinegar, honey, Dijon mustard, sea salt and black pepper. Combine with beans and veggies.
    3. Marinate for 25-30 minutes.
    4. Place arugula on a plate and top with bean salad.
    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.