Creamy Butter Bean, Avocado, Chives & Tomato Salad with Lemon Dijon Vinaigrette

For the Lemon Dijon Vinaigrette: Finely dice 2-3 shallots and add them to the bottom of your dressing jar. Add 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of dijon mustard, sea salt, oregano, fresh black pepper, and sumac to taste (approximately 1/2 teaspoon each of sumac and oregano). Shake or whisk everything together until well combined. Pour over the salad right before serving. Store any leftover vinaigrette in the fridge for 3-5 days.

For the Salad: Rinse and drain 1 small can of organic Lima or Butter Beans. Halve 1.5 cups of cherry tomatoes. Peel, core, and cube 1 avocado. Finely chop 1 tablespoon of chives. Cube 1 cup of Greek feta (or use vegan feta). Combine all salad ingredients in a bowl. Add your prepared Lemon Dijon Vinaigrette and toss gently to coat. Serve immediately. Optional additions include 1 cup of arugula or rocket, fresh basil, chopped artichoke hearts, chopped fresh red or green bell peppers (or grilled/roasted), pickled red onions, kidney or white beans, cooked quinoa, green lentils, or cooked farro.