Three Bean Salad

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

1/2 red onion, diced



Instructions

ONE: In a large bowl, whisk together agave nectar, mustard, vinegar, oil, salt and pepper. Add black beans, kidney beans, green beans, tomato,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.