the sun is shining, the birds are singing, the trees are blossoming and I am already noticing a huge change in my taste-buds as the temperature continues to rise. to say that I’m loving being back home in the country is a complete understatement!

this mixed bean salad made the most perfect balance of light + hearty for a fresh and satisfying lunch. I decided to add my mixed bean salad to a couple heaping handfuls of romaine lettuce and added a handful of mary’s organic crackers.

Ingredients:

• 3-4 cups of mixed beans (canned or pre-cooked are fine. If using canned preferably by a brand like ‘eden organic’ and make sure to rinse very well)
• 1 cup green beans
• 2 celery stalks
• ¼ cup red onion
• 2 cloves of garlic
• large handful fresh parsley
• sea salt + pepper to taste

Method:

• Cook or rinse mixed beans and add to medium size bowl.
• Wash + chop green beans into bite size pieces. Add a bit of water in a small sized pan or pot and bring water to a boil. Add beans + cook for 1-2 minutes. Add immediately to cold ice water and let sit.
• Wash + chop celery, red onion, garlic + parsley. Add to bowl with beans.
• Make dressing (recipe below).
• Add green beans + dressing to mixture. Combine well + let sit in the fridge of 1-2 hours.
• Add the bean mixture to a bed of greens.
• Add sea salt + pepper to taste.

maple mustard dressing

• ¼ up EVOO
• 2 tbsp stone ground mustard (or other mustard of your choice)
• 2 tbsp apple cider vinegar
• 3 tbsp (pure + preferably local) maple syrup
• juice of lemon
  • add to mason jar, shake well + serve.

the maple mustard dressing is the perfect sweet touch. I hope you will give this mixed bean salad a try. this can be made in advance and enjoyed throughout the week as an addition to a lunch or dinner.

and if you happen to be looking for some other easy to prep lunch idea’s read this.

I would love to know what are some of your favourite spring time salad’s you are whipping up in your kitchen …. please feel free to share  

have a wonderful day!