3-Bean and Corn Salad

Number of Servings: 6

Salad Ingredients:

1 small can (398 mL / 14 fl oz) of garbonzo beans (chick peas), drained, rinsed
1 small can (398 mL / 14 fl oz) black beans, drained and rinsed
1 small can (398 mL / 14 fl oz) navy beans, drained and rinsed
1 cup (250 mL) corn, cooked and cooled
2 stalks of celery, thinly sliced
¼ cup (60 mL) finely chopped red onion
¼ cup (60 mL) finely chopped green onion

Lemon Tarragon Vinaigrette:

1 clove of garlic, minced
2 teaspoons (10 mL) Dijon mustard
2 teaspoons (10 mL) honey
2 tablespoons (30 mL) fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons (45 mL) chopped fresh tarragon
1/3 cup (85 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Prepare Vinaigrette: In a large salad bowl, combine garlic, mustard, honey, lemon juice, and vinegar. Whisk in oil until thick. Stir in chopped tarragon. Season to taste.
2. Add all salad ingredients to the bowl and stir to combine. Refrigerate for at least 2 hours (preferably overnight) before serving.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]