Friday, April 19, 2013

Raspberry Ginger Three Bean Salad




Raspberry Ginger Three Bean Salad

1 can kidney beans
1 can chickpeas
1 can cannellini beans
¼ cup parsley, chopped
¼ red onion, diced


Drain and rinse beans. Combine beans, parsley and onion in a large bowl and toss with Raspberry Vinaigrette. This salad can be eaten as a side dish or served over a bed of fresh spinach or lettuce.


Raspberry Vinaigrette
Combine the following in a blender or shake all ingredients together in a glass jar with tight fitting lid:
1 cup raspberries, fresh or frozen that have been thawed
½ cup vegetable oil (grape seed oil, sunflower seed oil, safflower oil and/or flax seed oil)
¼ cup apple cider vinegar
1 inch of ginger root, grated
Sea salt and pepper, to taste