Saturday, June 18, 2016

Super Bean Salad

This is a super easy, super awesome summer salad. No cooking required. A little chop-chop, mix-mix, and you've got a potluck-worthy salad that won't wilt or spoil in the heat of a summer picnic! It's light and refreshing and has a healthy dose of protein to fuel your summer adventures. I hope you enjoy it. 

Super Bean Salad
1 can cannellini (white kidney) beans (15oz), drained and rinsed 
1 can kidney beans (15oz), drained and rinsed 
1 can garbanzo beans (15oz),  drained and rinsed
 ½ c. sweet Vidalia onion, diced 
2 celery stalks, diced (approx. ¾ c.) 
1 red bell pepper, seeded and diced (¾ c.) 
1 c. cut sweet corn, cooked and cooled
1/3 cup apple cider vinegar
1/4 cup granulated sugar
3 Tbsp olive oil
Juice from half a lemon
1 tsp. salt
1/2 tsp white pepper

In a large bowl, mix the beans, onion, celery, bell pepper, and corn. In a separate bowl, whisk together the dressing ingredients (or add to a mason jar, put on the lid tightly, and give it a shake). Pour dressing over the bean mixture. Chill a few hours to let the flavors meld. Enjoy!