Recipe: Bean Salad
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A Gluten-free, Dairy-free Whole Food Recipe
This dish is absolutely delicious as a side dish or as a salsa to scoop up with corn chips. I think you’ll enjoy the tangy sweetness of this protein-packed, easy-to-make dish.
Ingredients:
Several celery stalks, diced
1 onion, diced
1 can black-eyed peas, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup frozen sweet corn, cooked
Sea salt to taste
1/2 cup unrefined olive oil
1/3 cup apple cider vinegar
1/8 cup agave nectar
Several celery stalks, diced
1 onion, diced
1 can black-eyed peas, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup frozen sweet corn, cooked
Sea salt to taste
1/2 cup unrefined olive oil
1/3 cup apple cider vinegar
1/8 cup agave nectar
Directions:
Combine all ingredients in a large bowl except for the olive oil, apple cider vinegar and agave nectar.
Combine all ingredients in a large bowl except for the olive oil, apple cider vinegar and agave nectar.
Combine the olive oil, apple cider vinegar and agave nectar in a sauce pan and heat. Taste and adjust ingredients to your liking. Remove immediately when it first starts to boil. Allow this sauce to cool thoroughly and gently toss over the beans and veggies mixture. Serve at room temperature.
Copyright © 2012 Maggie Christopher. All Rights Reserved.
Find this recipe, and others like at at: http://edgemagazine.net/2012/03/recipe-bean-salad/
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