Three-Bean Dinner Salad

Best made in advance and can be served cold or at room temperature.

2 big handfuls of cooked beans (I used small white beans and lima beans)

2 big handfuls cooked green beans

3 cups cooked, chopped mixed potatoes (including sweet potatoes)

1 celery stalk, chopped

1/2 small red onion, sliced

1/2 chopped red bell pepper

handful of chopped cilantro

1 batch of apple-flax vinaigrette, use more or less if desired

Gently toss all ingredients together in a bowl. Season with salt and pepper to taste. The salad may be eaten right away but is best when made in advance. Give it a mix before serving to redistribute any of the dressing that may have accumulated in the bottom of the bowl.

I ended up with enough for 4 meal-sized servings.

Apple-Flax Vinaigrette

One of my favorite ways to use flax oil. It is a fantastic dressing for 3-bean salad and potato salad. I also love to drizzle it over a simple salad of romaine lettuce with sliced red onions, chopped red apples and walnuts. Measurements are approximate so go with your taste and make adjustments as desired.

2 1/2 tablespoons flax oil

2 tablespoons apple cider vinegar

3 tablespoons unsweetened apple juice

1 tablespoon stone ground mustard or grainy Dijon (perhaps less if you're using a strong mustard)

1 teaspoon agave nectar

2 cloves of garlic, very finely minced

pinch of allspice

salt and pepper, to taste

Whisk ingredients together in a bowl. Adjust flavors if needed.

This meal was part of my “Hearty Dinner Salads” meal plan for the week of March 3rd, 08.