Summer Bean Salad

1 (15 oz.) can no-salt black beans, drained and rinsed

1 (15 oz.) can no-salt white beans, drained and rinsed

2 c. chopped tomatoes

1 c. diced red bell pepper

1 c. diced yellow bell pepper

½ c. (1.8 oz.) sliced green onions

¼ c. (up to ¾ c.) minced fresh basil (about 1.1 oz.)

JANE’S FAVORITE 3,2,1 DRESSING VARIATION:

3 T. (1.9 oz.) Napa Valley Balsamic vinegar

2 T. (1.0 oz.) Westbrae Natural mustard

1 T. lemon juice

½ T. agave

½ t. garlic powder

¼ t. salt (optional)

Pinch black pepper

5 oz. finely chopped leafy greens per 2 servings (buy 10 oz. total)

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Combine the beans, tomatoes, peppers, onions and basil in a large bowl.

Whisk together the dressing ingredients until well blended.  (Makes less than ½ c.)

Pour dressing over bean mixture.  Toss gently.  Transfer to a large sealed container.  Allow to marinate in the refrigerator for at least 4 hours.

To serve: place 2.5 oz. of chopped greens in the bottom of each salad bowl and top with the bean salad.

Makes 4 (13 oz.) servings.

Serve with fruit.

Note: Fresh basil is available from mid-July - early August until mid-September.

VARIATION: Add additional ¼ c. of basil and 4 oz. uncooked rotini, cooked