Bean Salad with Onions

Makes 6 Servings


¼ cup balsamic vinegar

2 tbsp olive oil

1 tsp sucanat

1 tsp yellow mustard

1 small Spanish onion, chopped finely

1 cup canned kidney beans, rinsed and drained

1 cup canned pinto beans, rinsed and drained

1 cup canned chickpeas, rinsed and drained

2 large stalks celery, chopped

Salt and pepper to taste


Whisk together vinegar, oil, sucanat, mustard, salt and pepper until well blended.

In a bowl, add onion, beans and celery. Add dressing and toss well.

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