Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced
Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.
This lovely recipe was plucked from my friend Marci's blog. Marci is a dietitian/nutritionist as well as a kick in the pants!
**This salad is a lot tastier than my photo might lead you to believe.
hah! True. I was just about to email Eva to let her know that she'd really like this recipe, but figured I'd need to add "it looks like poo in the photo, but it's really good.."
ReplyDeleteYUMMY.. made it, ate it, loved it.
ReplyDeleteGlad to hear it, Eva! We still miss you, you know.
ReplyDelete