Lima 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. 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, and sea salt, oregano, fresh black pepper & sumac to taste. Shake or whisk everything together until well combined. Store in the fridge for 3-5 days.

For the Salad:

Rinse and drain the small can of Lima or Butter Beans well. In a bowl, combine the drained beans, 1.5 cups of halved cherry tomatoes, 1 peeled, cored & cubed avocado, 1 Tbsp of finely chopped chives or dill, and 1 cup of cubed Greek feta (or vegan feta). Pour the prepared Lemon Dijon Vinaigrette over the salad right before serving. You can also add any of the optional ingredients like arugula, fresh basil, chopped artichoke hearts, bell peppers, pickled red onions, other beans, quinoa, lentils, or farro. Enjoy every bite!