Bean Salad

Posted in Beans & Legumes, Brunch, Dairy Free, Gluten Free, Lunch, Salad, Vegetables, Vegetarian

Dressing

1/3 cup honey
1/3 cup olive oil
3/4 cup apple cider vinegar

Salad

1 19oz can chickpeas, drained and rinsed
1 19oz can black beans, drained and rinsed
1 cup frozen corn niblets
1/2 cup onion, finely diced
1/2 cup celery, finely diced
1/2 cup red pepper, yellow or orange or green
1/4 cup fresh parsley, chopped

Directions

Put the dressing ingredients into a saucepan and stirring bring to boil. Don’t walk away from the pot as it may boil over and make a mess of your stove. Turn the heat down and simmer 5 minutes stirring occasionally. Let cool.
Combine all the salad ingredients into a bowl with a lid. Pour the cooled dressing over the bean mixture and either mix with a spoon or put on the lid of the bowl and give it a shake.
Chill for about 4 hours going back now and then to give it another shake.
Serve with a slotted spoon.

I have had made this salad with a bean medley but I would recommend using the beans you like. White sugar could be substituted for the honey but the method would remain the same. The idea is to get the sugar completely dissolved. I have added finely chopped fennel to the salad as well as jalapeno for a bit of a kick.