Michigan Bean and Carrot Salad with Herbs

1 c. cooked black bean, cranberry,
pinto beans or a combination
If using canned, drain thoroughly
½ c. shredded carrot
¼ diced onion
1 tbsp minced garlic
3 Tbsp fresh basil
3 Tbsp fresh parsley
3 Tbsp fresh cilantro

Dressing
½ c. olive oil
3 Tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp black pepper

Dressing- in a large bowl mix vinegar, mustard, and pepper. Slowly whisk in olive oil.

Chop or tear up the herbs, put all the ingredients in the bowl and mix well.

If using dried herbs blend well with the dressing before adding the other ingredients.

Any herb selection will work with this recipe.

Add a grain to make a delicious bowl or use to top fresh greens.

267
17.4g
2.5g
0mg
29mg
22.5g
5.5g
7.4g