Vegan Niçoise Salad

INGREDIENTS :

2 C butter lettuce, chopped

2 C baby spinach

1 C green beans, halved

1 C red potatoes, cubed

2 cloves garlic

1 TBSP black pepper corns

1 bay leaf

1 tsp garlic

1 14 oz can hearts of palm, sliced

1/4 C Kalamata or black olives

1/2 English cucumber, sliced

1/2 C black eyed peas or white beans

1 C cherry tomatoes

1/2 red bell pepper, chopped

1/4 C parsley, chopped

1 TBSP capers

1/2 lemon, zested and juiced

2 TBSP red onion, chopped

1 tsp EVOO

salt and pepper

Lemon Dijon Vinaigrette:

1 lemon, juiced

1 TBSP Dijon mustard

1 TBSP maple syrup or agave

1 TBSP EVOO

1 tsp herbes de Provence seasoning

1/2 tsp garlic powder

INSTRUCTIONS :

1. Create a bed of lettuce in two bowls. Steam green beans just until tender. Add to bed of lettuce.

2. Add potatoes, garlic, pepper corns, salt, and bay leaf to a pot with water and bring to a boil. Boil until fork tender (6-8 min). Drain.

3. Add potatoes to bowl with black eyed peas, olives, hearts of palm, and cucumber.

4. In a bowl, combine tomatoes, red peppers, parsley, capers, lemon, EVOO, onion, salt and pepper. Mix and then add to bowls.

5. Whisk dressing ingredients together or combine in a blender and pour over bowls. Add more fresh parsley if desired.