Wondergrain Three Bean Salad

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”

Serves: Approx. 4-6

Prep Time: Approx. 15 minutes

 Ingredients:

• 1 can 15oz red kidney beans, drained and rinsed
• 1 can 15oz white Canelloni beans, drained and rinsed
• 1 can 15oz black beans, drained and rinsed
• 1 1/2 cup olive oil (Preferably high quality)
• 1 1/2 cup balsamic vinegar
• 1 large lime
• Salt and pepper to taste
• 1 ½ cup green onion or scallions sliced (green and white areas)
• 2 tablespoons dill, chopped
• 2 cups cooked Wholegrain Wondergrain

Directions:

1. Rinse beans.
2. In a bowl, combine the three beans.
3. In a separate bowl, combine the olive oil, balsamic vinegar, lime juice, the salt and pepper. Whisk thoroughly.
4. Add mixture to the bowl of beans.
5. Add the green onions, dill and the cooked Wondergrain.
6. Mix well without crushing the beans and refrigerate for at least 1 hour.
7. Drain excess liquid before serving and enjoy!

TIPS:

• If you are using frozen or refrigerated Wondergrain, remember to loosen up the grain by warming it up. Let cool down. Once in the vinaigrette, the grain will never get soggy.
• This salad is great prepared ahead of time and tastes even better the following day.
• When draining the excess liquid before service, don’t throw away the liquid. Pour it back into the leftover salad before refrigerating.