Broccoli Bean Salad

Ingredients:

Dressing:

• 3/4 cup raw cashews, soaked

• 1/4 cup water

• 2 tbsp pure maple syrup or 1 tbsp monkfruit

• 2 tbsp apple cider vinegar or lemon juice

• 1 garlic clove, minced

• 1/2 tsp sea salt

• Freshly ground black pepper

Salad:

• 2 large broccoli (florets only), finely chopped

• 1 can or 1,5 cup bean’s of your choice (I prefer kidney beans)

• 1 medium red onion, finely diced

• 1/3 cup sundried tomatoes, diced (optional)

• 1/3 cup dried cranberries or raisins

• 1/3 cup sunflower seeds
  

Instructions:

1. Blend soaked cashews with the rest of the ingredients for the dressing. Blend until it is very creamy and smooth.

2. Place broccoli, red onion, sundried tomatoes, sunflower seeds, and dried cranberries in a large mixing bowl. Add dressing and toss thoroughly to coat.
   Season with salt and pepper to taste. Serve chilled.

NOTE: Will keep in the fridge for up to 5 days in a airtight glass container.