Why "B'Limey"? Because when I first created this simple salad, I surprisingly loved it so much that I ate for lunch for months!
B'Limey Bean Salad - VegWithMandy.com
-makes 3-4 lunch-sized portions
In medium bowl, add:
- 15oz can kidney beans, drained/rinsed
- 15oz can chickpeas, drained/rinsed
- 1/2 small yellow/white onion or 1/4 small red onion, diced
- 1/2-1 green (or red) bell pepper, diced
In separate bowl, Mix up B'Limey Vinaigrette:
- 5-6 Tbsp olive oil*
- 2 Tbsp apple cider vinegar
- 1 Tbsp lime juice, fresh
- 3 Tbsp parsley, dried
- 1 Tbsp cilantro, dried
- 3 cloves garlic, minced (fresh or refrigerated kind)
- 1/2 tsp paprika
Pour B’Limey Vinaigrette over bean mixture.
Let flavors meld for several hours or overnight.
Notes - *To decrease fat/oil content in this meal, consider replacing 2 Tbsp of the olive oil with 1/2 of a vine tomato*.
To do this (and with minimal clean up), puree the following vinaigrette ingredients in your food processor: apple cider vinegar + lime juice + 1/2 vine tomato. Empty contents into a bowl, remove any tomato skin pieces, then add 2-3 Tbsp olive oil and the rest of the vinaigrette ingredients; stir well. This allows you to clean your processor with a quick rinse since it did not get oily or any herb/spice pieces stuck in it.
*Alternatively, you may consider replacing some of the oil with vegetable broth.
Simple ingredients.
Pictured is the lower oil vinaigrette version (before stirring up ingredients). Substituting some oil with tomato works quite well and it doesn't detract from the taste of the dish. 
Ready to divide into containers for lunches. I like to pair with mandarin oranges.
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