I’m sure this recipe isn’t new to you but I have added some tips and twists to make it more interesting, care of suggestions by some of my clients. We often think of the bean salad as being a summer salad, but with a few trades, this can be an easy snack or meal or side dish for any season:
1 can organic beans–black beans, garbanzo beans, kidney beans (be sure to rinse)
1 bell pepper, broccoli, stringbeans (cooked slightly, or raw), jicama, butternut squash
1/2 red onion
1/4 cup of white vinegar
1/4 cup of high quality organic cold pressed olive oil
a dollop of dijon mustard
a clove or two of garlic
dash of salt and pepper
mixed together in a magic bullet–the easiest way to blend–or a small blender.
try making this for the holidays! Its a great appetizer too.