“Better” Classic Bean Salad

Growing up this salad was always at Summer dinners or potlucks.

As I got older and wiser, I knew I had to make this recipe ~ healthier.

Replacing the traditional white refined sugar out and adding more veggies and even spices for more flavour, I made it better.

I like to make this in the morning if I am going to be eating it for dinner. The longer it sits in the fridge, the tastier it becomes!

You can use any beans you have on hand ... I always switch them up!

✨Healthy Habit: pair this with a protein-dense source to create balanced, satisfying meal.

THE RECIPE:

In a large bowl add;

1 or 2 large cans of chickpeas, rinsed & drained

1 can kidney beans, rinsed & drained

1 can pinto beans, rinsed & drained

1/2 cup red onion, chopped

1 cup celery, chopped

1 pepper, chopped

DRESSING:

In a bowl add;

1/3 cup unfiltered apple cider vinegar

1/4 cup olive oil

1/4 cup monk fruit or any sweetener of your choice

2-3 tbsp maple syrup

1 garlic clove, crushed

1 tbsp dijon mustard

1 tbsp dried parsley (or 1/4 cup fresh if you have it)

Salt & pepper to taste

~ Whisk all of the above ingredients together.

~ Taste and add more salt & pepper to your liking.

~ Pour dressing over top of bean mixture. Stir to gently coat.

~ Place in fridge for a couple hours or overnight before eating to allow the flavours to do their magic!

Enjoy!

Jeanne xo

Here’s a reel of me making a version of this salad!

Watch it here!