Adam Gall’s Bean Salad
1 can kidney beans (or 1 cup cooked)
2 cans pinto beans (or 2 cups cooked)
2 handfuls of fresh green beans
1 onion
1/2 cup olive oil
2 tbsp honey
1 tsp ground dried mustard
2 cloves crushed garlic
1 cup cider vinegar
1
Cut ends off green beans and cut in half. Dice onion. Combine onion and green beans and steam.
2
In a bowl, gently mix the beans and onion. In a separate bowl, whisk together the vinegar, oil, honey, mustard, black pepper. Pour dressing over the salad, and toss gently to coat.
3
Cover, refrigerate at least 2 hours, and gently toss before serving.
CategorySalads, Sides, Vegan, Vegetarian
Ingredients
1 can kidney beans (or 1 cup cooked)
2 cans pinto beans (or 2 cups cooked)
2 handfuls of fresh green beans
1 onion
1/2 cup olive oil
2 tbsp honey
1 tsp ground dried mustard
2 cloves crushed garlic
1 cup cider vinegar
Directions
1
Cut ends off green beans and cut in half. Dice onion. Combine onion and green beans and steam.
2
In a bowl, gently mix the beans and onion. In a separate bowl, whisk together the vinegar, oil, honey, mustard, black pepper. Pour dressing over the salad, and toss gently to coat.
3
Cover, refrigerate at least 2 hours, and gently toss before serving.