Three-Bean Salad with Gouda

Updated: Jul 19

INGREDIENTS:

  • 2 tablespoons agave nectar or honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon red wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon ground black pepper

  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained

  • 1 (15 ounce) can no-salt-added kidney beans, rinsed and drained

  • 1 1/2 cup steamed, cooled and chopped green beans (about 6 ounces raw)

  • 1 large tomato, seeded and diced

  • 1 cup diced Gouda cheese (about 5 ounces)

  • 1/2 red onion, diced


INSTRUCTIONS:

  1. In a large bowl, whisk together agave nectar, mustard, vinegar, oil, salt and pepper.

  2. Add black beans, kidney beans, green beans, tomato, Gouda and onion and toss.

  3. Refrigerate and allow flavors to blend for at least 30 minutes and up to 1 day; taste just before serving and adjust seasoning if necessary.

SOURCE: Whole Foods Market


#glutenfree #vegetarian #highfiber #healthyrecipes