My Plantcentric Journey

My 4 Bean Salad

This salad tastes great and is a great source of protein.  My whole family loves it!

1 16 oz. can kidney beans

1 16 oz. can garbanzo beans (chick peas)

1 16 oz can black beans

1 onion, rough chopped

1-2 stalks celery, chopped diagonally

1 c. edamame, frozen is fine

Dressing:

1/8 c. prepared brown mustard

1/4 c. balsamic vinegar

cracked black pepper to taste

Rinse all canned beans to remove solution and salt.  Drain.  Place in serving bowl.  Add edamame, celery and onion.

To make dressing:  Mix mustard and balsamic together.  I use a small jar and shake, but you can use a bowl and whisk.

Pour over and stir.  Top off with lots of black pepper.  This salad gets better the longer it sits in the refrigerator.  The next day, the beans will have soaked up some of the dressing, so you can add some balsamic.  I also use this dressing as a go-to salad dressing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: