Three Bean Salad With Orange Vinaigrette
The original recipe comes out of one of my vegetarian cookbooks. I've played with the dressing over the years and scaled it up to work more easily with canned beans. Less than 5 minutes to put it together, this is a sure fire addition to summer barbeques and potlucks.
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INGREDIENTS
Nutrition- 1⁄4cup orange juice concentrate, thawed
- 2tablespoons water
- 2tablespoons lemon juice
- 2teaspoons Dijon mustard
- 1teaspoon fresh thyme leave
- 1⁄4teaspoon black pepper
- 1(15 ounce) can red kidney beans
- 1(15 ounce) can black beans
- 1(15 ounce) can garbanzo beans
- 1
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DIRECTIONS
- Drain and rinse beans and place in large container. Add red onions.
- Whisk together remaining ingredients in a separate bowl and add to the beans.
- Serve at room temperature.
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