04 May
Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein. Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.

Three Bean Summer Salad

  • 2 apples, chopped
  • 3 stalks of celery, chopped
  • 3 cans of beans (I used pinto, black eyed and kidney)

For the Sauce

  • 1/2 c. cider vinegar
  • 1/4 c. olive oil
  • 1 TB agave syrup
  • 2 tsp dijon mustard
  • chopped garlic
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set.
This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.
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