Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me - it was AMAZING! I made a few modifications - not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!


Ingredients:


Salad:



  • 1 can Northern white beans

  • 1 can chickpeas

  • 1 can red kidney beans

  • 2 cups frozen corn

  • 1 roasted red bell pepper (from a jar), chopped

  • 1 large sweet onion, diced

  • 3-4 stalks of celery, chopped

  • 1 yellow bell pepper, chopped

  • 2 small jalapeno peppers, chopped

  • 1 Anaheim pepper, chopped

  • to add before serving (optional):

    • 1 heirloom tomato, chopped

    • 1 large handful of cilantro, chopped




Dressing:



  • 1 cup apple cider vinegar

  • 1/3 cup agave nectar

  • 1/4 cup walnut oil

  • 1 tablespoon water

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper


Preparation:



  1. Mix all salad ingredients in a large bowl.

  2. Mix dressing ingredients in a separate bowl, and whisk to combine.

  3. Pour dressing over salad and allow it to marinate in the fridge for at least a couple of hours before serving.

  4. Stir in chopped tomato and cilantro before serving, if desired.

  5. Enjoy!

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