LEMON PARSLEY BEAN SALAD

Lemon Parsley Bean Salad

Organic Ingredients:

• 3 cups cooked kidney beans or adzuki beans

• 1 cup cooked black turtle beans

• 1 ½ cups cooked chickpeas or white beans

• 1 small red onion, diced

• 2 stalks celery, chopped

• 1 medium cucumber, peeled, seeded and diced

• 1 bunch chopped fresh parsley or cilantro

• 2 TBSP chopped fresh dill or mint

• 1 TBSP coconut oil (optional)

• 1 TBSP balsamic vinegar

• ½ lemon or lime freshly squeezed

• 3 cloves garlic, pressed or minced

• ¾ teaspoon pink salt

Instructions:

1. For faster cook time, soak the beans overnight for faster cooking. Or use organic, jarred beans - not canned. Drain beans and rinse.

2. In a serving bowl, combine the prepared kidney beans, turtle beans and chickpeas, onion, celery, cucumber, parsley(or cilantro) and dill (or mint).

3. Make the lemon dressing:
   In a small bowl, whisk together the coconut oil (optional), balsamic vinegar, lemon juice, garlic, and salt until thoroughly combined. Pour dressing over the bean and vegetable mixture and toss thoroughly.

4. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered.