Butter Beans, Avocado, Chives & Tomato Salad with Lemon Dijon Vinaigrette

For the Lemon Dijon Vinaigrette: Dice 2-3 shallots as finely as you can and add them to the bottom of your dressing jar. Then add 3-4 Tbsp of extra virgin olive oil, 2 Tbsp of fresh lemon juice, 2 Tbsp red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of dijon mustard, sea salt, oregano, fresh black pepper & sumac to taste (~1/2 tsp each of sumac and oregano). Shake or whisk everything together until well combined. Pour right before serving. Store in the fridge for 3-5 days.

For the Salad: Rinse and drain 1 small can of organic Lima or Butter Beans. In a bowl, combine the butter beans, 1.5 cups of halved cherry tomatoes, 1 peeled, cored & cubed avocado, 1 Tbsp of finely chopped chives, and 1 cup of cubed Greek feta (or vegan feta). Add your desired optional ingredients like arugula, fresh basil, chopped artichoke hearts, bell peppers, pickled onions, or cooked grains. Drizzle with the prepared Lemon Dijon Vinaigrette just before serving.