3 Bean Salad
A great way to get your daily beans; this dish stores well in the fridge for up to 4 days so you can add a scoop to your salads whenever you like!
Recipe Ingredients
2-3 Servings
2 – 3 cups cooked mixed beans (any bean combination works! I used kidney beans, butter beans and mung beans)
Vinaigrette:
2-3 tablespoons apple cider vinegar
1/2 teaspoon date syrup
1 teaspoon Balsamic vinegar glaze
Squeeze lemon juice
1 tablespoon stewed apples
Large bunch fresh mint.
10-12 Cherry tomatoes
Dish Preparation
10 Minutes
In a small bowl add apple cider vinegar, lemon juice, balsamic vinegar glaze, stewed apples, and date syrup.
Whisk together the ingredients until smooth.
Finely chop mint and tomatoes and add to the vinaigrette.
Pour vinaigrette over the beans and gently combine.
