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Meatless Moday recipe of the week: Three-Bean Salad with Gouda


Whole Foods' Three-Bean Salad with Gouda

Whole Foods' Three-Bean Salad with Gouda by Sarah Henning

It'll be 90 degrees this Meatless Monday — perfect for this salad. It gives you a sense of the summer that's coming to a close, while still celebrating the season. Plus, it's cooling, perfect on this last hot day.

Three-Bean Salad with Gouda

2 tablespoons agave nectar or honey

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

1 1/2 cups steamed, cooled and chopped green beans (about 6 ounces raw)

1 large tomato, seeded and diced

1 cup diced Gouda cheese (about 5 ounces)

1/2 red onion, diced

In a large bowl, whisk together agave nectar, mustard, vinegar, oil, salt and pepper. Add black beans, kidney beans, green beans, tomato, Gouda and onion and toss. Refrigerate and allow flavors to blend for at least 30 minutes and up to 1 day; taste just before serving and adjust seasoning if necessary.

— Recipe from www.wholefoodsmarket.com.


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