This simple salad is always a hit for a summer buffet. I often use cans of mixed beans and omit the green beans for a quick modification of this recipe. It makes great leftovers and tastes better as it sits.
Author: Cathy Russell
Serves: 4 to 6
Ingredients
1 can or 2 cups cooked kidney beans, drained and rinsed
1 can or 2 cups cooked pinto beans, drained and rinsed
1 can or 2 cups cooked chick peas or black beans, drained and rinsed
⅓ cup finely chopped sweet onion or green onion
1 red or yellow pepper, diced
2 stalks celery, diced
large handful of green beans cut into 1-inch sections and lightly steamed, optional
Dressing:
¼ cup organic cold-pressed olive oil
¼ cup apple cider vinegar
2 to 3 tbsp pure maple syrup
pinch sea salt, to taste (more if your beans are not salted, less if they are)
black pepper to taste
Instructions
Drain and rinse beans if using canned, or cook beans if making from scratch.
Place beans in a medium salad bowl with the rest of the salad ingredients.
In a separate small bowl, mix together the dressing ingredients.
Add the dressing to the bean and veggie mixture and gently combine to mix everything through.
Serve cold or at room temperature.Note: This salad tastes best after it sits for awhile, so making it the day before serving is best.
Recipe by at https://www.cathyrussellcreativenutrition.com/simple-mixed-bean-salad/