Michigan Bean and Carrot Salad with Herbs
1 c. cooked black bean, cranberry,
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.
|Nutritional Information||Servings 4-6|
|Calories per serving