Yield: 6-8 servings (depending on other side dishes)

I took this salad to a 4th of July celebration at our good friends’ Mary Beth and Ken Mays’ home where it was a huge hit along with burgers (veggie and beef–I was the only vegan, though Mary Beth is a pescetarian and her cousin a vegetarian), red skinned new potato salad with artichoke hearts and both green and ripe olives in a light vinaigrette dressing, and a beautiful fruit salad for dessert.

Since we decided to go fairly traditional with our menu, I felt a slaw was in order.  But I also felt a little more protein would be nice, not to mention more color and texture contrast.  When all was said and done, this was one addicting salad!

1-12 ounce package prepared (but not dressed) broccoli slaw

5 ounces mixed or single greens like kale, Swiss chard, etc., finely chopped (I use a food processor for this task)

1 orange or red bell pepper, stemmed, seeded, and diced

1-15.5 ounce can dark red kidney beans, rinsed and well-drained

5 stalks celery hearts, diced

1/2 cup roughly chopped smoked almonds

Pinch sea salt

Pinch freshly ground black pepper

Lime Aioli Dressing (recipe follows)

In a large bowl, toss together all salad ingredients.  Drizzle dressing over the top and toss well to combine.  Check for seasoning and adjust if necessary.  Refrigerate for at least a half hour to allow flavors to marry.  Serve cold.

Lime Aoili Dressing:

Juice and zest of 1 small to medium lime

1 teaspoon stone ground mustard

1/2 cup olive oil

1 tablespoon nutritional yeast

1 tablespoon Liquid Aminos

1/2 teaspoon Sriracha (or your favorite hot sauce)

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

Pinch turbinado sugar (or your favorite granualted sugar)

Pinch sea salt

Pinch freshly ground black pepper

1/4 cup vegan mayonnaise

Place lime juice and mustard in a medium bowl.  Slowly whisk in olive oil.  Add all remaining ingredients and whisk until smooth and completely combined.  Check for seasoning and adjust if necessary.