Sweet Bean Salad w/ Honey Vinaigrette
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This day is also special to me because it was 4 years ago on my nanny's birthday that I learned I was pregnant with my little twins! I was so excited, overjoyed and honestly nervous too. But knowing it was nan's birthday and seeing a photo of her beautiful smile come up in my memories gave me all the confidence in the world that everything was just as it should be, she has a way about her that is ever present even after she has past. I love to speak about her because she brings me a sense of calm and practicality that is totally unique to herself. Happy Birthday Nan ♥
Now on to the food! This recipe is so great because it can sit in the fridge up to a week and only gets better as it sits making it the perfect lunch for work, school or a picnic in the park. Bring this along to a family get together or a barbecue with friends. It is a great source of plant based protein and a lovely salad topper for those of you who enjoy a nice fresh salad as much as I do. It's quick, it's simple, and has a friendly fresh taste that makes it so perfect for a sunshiny day. So let's get to it and make a batch to enjoy this week!
- 1/3 cup vinegar
- 1/4 cup honey
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp ground rosemary
- 1 can kidney beans
- 1 can small lima beans
- 1 can black beans
- 1 cup edamame (optional)
- 1 celery stalk, chopped finely (use leaves!)
- 1/4 chopped fresh parsley (optional)
- 1 shallot, chopped finely
- Combine all ingredients for vinaigrette in a mason jar and shake thoroughly, set aside.
- Add all salad ingredients to a bowl then stir in vinaigrette, lay in the fridge for at least an hour before serving and enjoy!
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