Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me – it was AMAZING! I made a few modifications – not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!

Ingredients:

Salad:

  • 1 can Northern white beans
  • 1 can chickpeas
  • 1 can red kidney beans
  • 2 cups frozen corn
  • 1 roasted red bell pepper (from a jar), chopped
  • 1 large sweet onion, diced
  • 3-4 stalks of celery, chopped
  • 1 yellow bell pepper, chopped
  • 2 small jalapeno peppers, chopped
  • 1 Anaheim pepper, chopped
  • to add before serving (optional):
    • 1 heirloom tomato, chopped
    • 1 large handful of cilantro, chopped

Dressing:

  • 1 cup apple cider vinegar
  • 1/3 cup agave nectar
  • 1/4 cup walnut oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation:

  1. Mix all salad ingredients in a large bowl.
  2. Mix dressing ingredients in a separate bowl, and whisk to combine.
  3. Pour dressing over salad and allow it to marinate in the fridge for at least a couple of hours before serving.
  4. Stir in chopped tomato and cilantro before serving, if desired.
  5. Enjoy!