Print Options:

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

Cut ends off green beans and cut in half. Dice onion. Combine onion and green beans and steam.


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.


Cover, refrigerate at least 2 hours, and gently toss before serving.