This  salad is a favorite of mine. I use it as a side dish or have in the afternoon as a snack.If you are using canned beans rinse the beans in hot water until they stop foaming. This method will reduce the digestive issues that come along with beans (you know what I am talking about).

Servings: 6 – 1/2 cup servings

 Ingredients:

OLIVE OIL   2 tbsp

SUGAR, GRANULATED   1 tsp

MUSTARD, PREPARED, YELLOW    1 tsp

KIDNEY BEAN, RED, BOILED   1 cup

PINTO BEAN, NO ADDED SALT 1 cup

GARBONZO BEAN, NO ADDED SALT  1 cup

CELERY, RAW  2 large stalk

ONION, RAW  1 large

PEPPER, BLACK, GROUND  1/4 tsp

VINEGAR, APPLE CIDER   1/3 cup

Chop onions finely. Mix vinegar, oil, sugar, mustard, pepper until well blended. Add beans and remaining ingredients. Toss well. Serve cold.

 Recipe Nutrient Analysis: