Ingredients
2 tablespoons agave nectar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 1/2 cups steamed, cooled and chopped green beans (about 6 ounces raw)
1 large tomato, seeded and diced
1 cup diced, low-fat Mozzarella cheese (about 5 ounces)
1/2 red onion, diced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 1/2 cups steamed, cooled and chopped green beans (about 6 ounces raw)
1 large tomato, seeded and diced
1 cup diced, low-fat Mozzarella cheese (about 5 ounces)
1/2 red onion, diced
Method
In a large bowl, whisk together agave nectar, mustard, vinegar, oil, salt and pepper. Add black beans, kidney beans, green beans, tomato, Mozzarella and onion and toss. Refrigerate and allow flavors to blend for at least 30 minutes and up to 1 day; taste just before serving and adjust seasoning if necessary.
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