It’s the dressing that makes this bean medley so exquisite. Make a double batch so you’ll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
Maple Bean Medley
It's the dressing that makes this bean medley so exquisite. Make a double batch so you'll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
Author: Victoria Laine
Serves:: 4-8 servings
Prep time::
Total time::
Ingredients:
- DRESSING
- 2½ Tbsp fresh lemon juice
- 2½ Tbsp maple syrup
- ⅓ tsp salt (omit if using olives)
- 2-15 oz cans (3 cups cooked) mixed beans, drained (eg. garbanzo, kidney, pinto, romano, black eyed, etc.)
- ½ cup red onion, thinly sliced or green onions/scallions
- 2 stalks celery, finely chopped
- ½ cup red bell pepper, diced
- ½ cup pickled black olives (opt)
Directions:
- In a salad serving bowl, whisk together lemon juice, maple syrup and salt.
- Rinse beans and add to bowl. Add onion, celery, bell pepper and (opt) olives.
- Serve immediately or marinate for several hours (or overnight) in fridge.
- Will keep up to one week refrigerated.
Maple Bean Medley
