I just found this simply fantastic bean salad recipe over at one of my favorite foodie blogs, 101 Cookbooks. I love bean salads because they travel well, provide plenty of protein, and are usually easy to assemble.
Thought you might enjoy packing this delicious salad for your next picnic, or lunch on the go!
8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans
1 small head of romaine lettuce, washed, dried, shredded
1/3 cup / 1 oz / 30g sliced almonds, toasted
2 teaspoons extra-virgin olive oil
1 1/2 tablespoons runny honey
2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/4+ teaspoon fine grain sea salt
10 sprigs fresh thyme
Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes.
Run your fingers up each thyme sprig, removing the leaves. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like. Finish by sprinkling with the remaining almonds.
Serves 4- 6.