by Jennifer Burns, Dan’s Foods
- 2 cans kidney beans, drained
- 1 can white beans, drained
- 1 can garbanzo beans, drained
- 1/2 pound cooked ham, diced
- 2 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1/4 red onion, diced
- 1/4 cup cilantro or parsley, chopped
- 1/4 tablespoon fresh tarragon (optional)
Vinaigrette
- 1/4 cup red or white wine vinegar
- 1/2 lemon, zest and juice
- 1 garlic clove, finely diced
- 3 tablespoons sugar or honey
- 2 tablespoons Dijon mustard
- 1 tablespoons hot sauce
- Salt and Pepper, to taste
- 1/3 cup olive oil
Combine all the ingredients for the salad in a large bowl. For the vinaigrette, combine the first 7 ingredients for the vinaigrette in a separate bowl and whisk in the olive oil. Pour the dressing over the salad and mix well. Chill for at least 2 hours.
Serves 4-6
Cook’s Tips: Add a Serrano or jalapeno pepper for heat. Cheese lovers, add crumbled feta. Substitute or add any other vegetables. Substitute garbanzo beans for the white beans.
