Favorite Bean Salad

This is fast and simple! 

 

I often use canned beans, but you can soak your favorite dried beans overnight, drain, and then cook in water accordingly. (Certain beans require longer cooking times.) Chill beans in refrigerator until ready to assemble salad.

 

 

Ingredients:

 

4 - 15oz cans your favorite beans in whatever combination you prefer (we like kidney, pinto, green, black or garbanzos)
¼ Cup umeboshi vinegar

½ Cup cold pressed, extra virgin olive oil2-3 Tbls. agave nectar
¼ tsp. garlic powder OR 1 clove garlic, finely chopped (Optional)
1 green onion, chopped (Optional)

Whisk together vinegar, oil, agave and garlic. Stir in onion and beans. For best flavor, allow to marinate in refrigerator for at least 30 minutes.

 

Makes approximately 8 servings.