Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins
For the Salad
3cupswhite kidney beans cooked, drained and cooled
2cupssmall tomatoes halved or quartered
1cupcelery small diced
½cupred onion small diced
1cupzucchini grilled and small diced
2ears corn grilled and cut off the cob
apple cider rosemary vinaigrette for dressing the salad
For the Vinaigrette
⅓cupAlligga Flaxseed cooking oil
¼cupfresh rosemary leaves only, no stems
2cloves garlic
2tbspgrainy dijon mustard
3large lemons juiced
1cupapple cider preferably off dry
1tspkosher salt or to taste
½tspground black pepper or to taste
For the Salad
1
Mix together all of the ingredients with as much vinaigrette as you desire to your taste.
2
Salad may be mixed and stored in the fridge ahead of time and served later.
For the Vinaigrette
3
Finely chop the rosemary leaves and the garlic.
4
In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well.
5
Once all the ingredients are well mixed, slowly whisk in all of the flaxseed oil to finish the vinaigrette.
6
Store the vinaigrette in a covered container in the refrigerator until ready for use.
OR
Combine all of the ingredients into a blender and blend well. Store the vinaigrette in a covered container in the refrigerator until ready for use
Ingredients
For the Salad
3cupswhite kidney beans cooked, drained and cooled
2cupssmall tomatoes halved or quartered
1cupcelery small diced
½cupred onion small diced
1cupzucchini grilled and small diced
2ears corn grilled and cut off the cob
apple cider rosemary vinaigrette for dressing the salad
For the Vinaigrette
⅓cupAlligga Flaxseed cooking oil
¼cupfresh rosemary leaves only, no stems
2cloves garlic
2tbspgrainy dijon mustard
3large lemons juiced
1cupapple cider preferably off dry
1tspkosher salt or to taste
½tspground black pepper or to taste
Directions
For the Salad
1
Mix together all of the ingredients with as much vinaigrette as you desire to your taste.
2
Salad may be mixed and stored in the fridge ahead of time and served later.
For the Vinaigrette
3
Finely chop the rosemary leaves and the garlic.
4
In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well.
5
Once all the ingredients are well mixed, slowly whisk in all of the flaxseed oil to finish the vinaigrette.
6
Store the vinaigrette in a covered container in the refrigerator until ready for use.
OR
Combine all of the ingredients into a blender and blend well. Store the vinaigrette in a covered container in the refrigerator until ready for use
White Bean Salad with Apple Cider Rosemary Vinaigrette