Bean Salad

 

Ingredients

Bean Salad Dressing

▢¼ cup olive oil

▢1 tablespoon lemon juice fresh

▢1 teaspoon honey

▢1 teaspoon garlic minced

▢½ teaspoon Italian seasoning dried

▢½ teaspoon salt Kosher

▢½ teaspoon ground black pepper Kosher

3 Bean Salad

▢15 ounces canellini beans one can, rinse and drain

▢15 ounces black beans one can, rinse and drain

▢15 ounces kidney beans one can rinse and drain

▢¾ cup celery chopped

▢½ red onion medium; chopped

▢⅓ cup fresh cilantro chopped

Instructions

In a small bowl, combine all of the salad dressing ingredients with a fork. Whisk until well-mixed.

Next, in a large bowl, combine all of the beans along with the celery, red onion, and cilantro.

Pour the dressing over the beans and toss them well until coated.

Transfer the salad to a bowl and serve.

Notes

If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.

Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.

Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.

Adjust the salt and pepper to your liking.

For vegan bean salad, use maple syrup instead of honey.