Scott Wagnon PA-C
Charlie Ross DO
Eric Colgrove MD
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)
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