So today is Memorial Day and I decided to cook in instead of cookout. And a bean salad was on my mind. So for the vegetarians out there, this is perfect.
Here is what I used:
Low sodium canned white, black and kidney beans. A can of white sweet corn, can of diced tomatoes. 1 yellow bell pepper, a half sweet onion, 1 bunch of cilantro. Jalapeño feta cheese, extra virgin olive oil, lemon juice, mustard, honey, and apple cider vinegar, salt and pepper.
Okay here we go:
Open all beans and corn and put them in a strainer, drain all liquid and rinse with cold water let sit
Dice small a half an inion and the yellow bell pepper
In a large bowl add onion, bell pepper, beans and corn and can tomatoes. Mix together.
Now time for the dressing:
In a bowl added 1/4 cup of extra virgin olive oil, 2 tsp lemon, 2 tbsp yellow mustard, 3 tsp apple cider vinegar and 2 or 3 tsp of honey.
Sprinkle with pepper then whisk until smooth
Pour over beans, then rough chop and added cilantro and feta cheese
Mix everything together. Add salt and pepper to taste. You can serve cold or warm.
Until next time, cook, eat and enjoy!!!
