The Salad Bowl: Honey-Balsamic Bean Salad

Spring seemed to pass us by and jump right into summer and I’ve been craving salads! Instead of adding salad to my meal, I want to plan my meals around the salad. The other day I made this protein packed salad. It was a tasty change of pace for a salad. The dressing is vinegar based, so it’s an ideal salad for picnics or your next cookout.

HONEY-BALSAMIC BEAN SALAD
(from 101cookbooks.com)
Print This Recipe

8 oz (about 1 1/2 cups each of cooked chickpeas, pinto beans, and black beans (choose other beans if desired)
1 small head of romaine lettuce, washed, dried, and shredded
1/3 cup 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 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 salt in a small container. Taste, and adjust to your tastes.

Run your finger 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 needed. Top with remaining almonds. Serves 4-6.

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2 responses

  1. mmm a spring salad with a twist – a sweet sticky dressing.. sounds amazing. must try it 🙂 my favourite salad dressing is with balsamic vinegar, mustard, honey, olive oil and freshly ground black pepper. Hits the spot anytime, anywhere and with anything salady but must give this a try

  2. Pingback: Tangy Fresh Tomato Salad Dressing Recipe | That Chicken Ranch in Napa

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