Three Bean Salad With Gouda


2 tablespoons agave syrup or honey (be careful with agave – some people have severe allergic reactions)
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 1/2 tablespoons 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 cups 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


In a large bowl, whisk together honey or agave syrup, mustard, vinegar, oil, salt and pepper.   Add black beans, kidney beans, green beans, tomato, Gouda and onion and toss.  Refrigerate and allow flavors to blend for at least 30 minutes and up to 1 day;  TASTE TEST  just before serving and adjust seasoning if necessary.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
Tips and recipes to reduce food waste - Love Food Hate Waste

Verified By SiteLock

website security