Sweet Tart Bean Salad

Sweet-Tart Bean Salad

Ingredients

1 15 oz. can of Great Northern Beans
2/3 cup of edamame
1/2 large Granny Smith apple
1 small red bell pepper
1 small bulb of fennel
1 clove of garlic, minced
2 Tbsp. chopped fresh mint
1/4 cup of fresh, chopped basil
1/3 cup extra virgin olive oil
1 1/2 Tbsp. rice vinegar
1/4 cup of orange-pineapple juice
salt and ground black pepper to taste

How we make it

Cut fennel into thin slices. Finely dice
the red pepper and Granny Smith apple.

Drain and rinse the beans and place them
in a large bowl. Add in the fennel, red
pepper, edamame and apple.

In a blender, combine the juice, olive oil,
mint, basil, garlic and vinegar. Blend
until fully pureed and smooth.

Add to the bowl with the solid ingredients.
Toss gently to coat.

Season with salt and ground, black pepper.
Chill for at least 30 minutes.

Serve on a bed of romaine, baby spinach or
thinly sliced tomatoes.

Goes well with a nice fresh piece of rye
or pumpernickel bread.

Serves 4

Less than 30 g. of fat per serving.