This is a recipe we came up with to use bits and pieces of leftover veggies we had sitting in our van fridge. You can use most any legume and swap out any of your favorite veggies. It makes for a nice break from green, leafy salads and holds up better when the days start to get hot.

Serves 2-3

Ingredients:

• 1-15.8 oz. can Great Northern white beans, drained and rinsed
• 1 medium carrot, peeled and shredded
• ½ medium sweet white onion, chopped
• 1½ cup broccoli florets, cut into very tiny pieces
• 1 cup Italian parsley, coarsely chopped
• 3 artichoke hearts (canned) drained, rinsed, and chopped

For dressing:

• ¼ cup lemon juice
• 1 Tbs Dijon mustard
• 1 tsp honey or other sweetener
• ¼ cup olive oil
• 1 tsp water
• Salt and pepper to taste

Preparation:

Make dressing by combining ingredients in a jar, and shake well. Taste and adjust seasoning. Combine salad ingredients in a bowl, pour dressing to coat veggies, and toss gently (You may have extra dressing for another use). Store in the fridge for about 2 hours. We served this in bowls with toasted baguettes. Not too bad for repurposed odds-and-ends.