3 Bean Salad

I’ve been making so many salads lately that I have to stop and think really hard to come up with new ideas each week. The good thing is that there is so much available fresh produce around me right now, from my garden and the other vendors at the farmers market, that I only have to glance around to gain inspiration for bountiful, organic salad ideas.

But greens with vinaigrette can get really boring, so this time around I decided to make fresh vegetables in a salad second fiddle. Beans were the main ingredient. All of the ingredients were organic, but for the black pepper, so I know I was serving up a healthy, natural, chemical-free meal.  That makes me smile.

Ingredients:

1 1/2 c. cooked garbanzo beans

1 1/2 c. cooked black beans

1 1/2 c. cooked pinto beans

1 T minced garlic

1 T fresh, minced oregano leaves

1 handful of fresh parsley, minced

1/2 c. sliced spring onions

8 T apple cider vinegar

1/2 c. extra virgin olive oil

Himalayan pink salt to taste

Freshly ground black pepper to taste

1/4 tsp. ground cumin

1 T agave

1/2 c. small dice celery

1/4 c. small dice carrots

Method:

Combine all ingredients.

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