Vegetable and Three Bean Salad

This recipe was inspired by some vegetable salsa my friend Jennifer brought me - it was AMAZING! I made a few modifications - not as much oil and sugar/sugar substitute, different beans and peppers, and walnut oil instead of canola oil. You can adjust the oil and sweetness to suit your tastes. Just a reminder: I used mostly organic ingredients. Use organic when possible!

Ingredients:

Salad:

• 1 can Northern white beans
• 1 can chickpeas
• 1 can red kidney beans
• 2 C frozen corn
• 1 roasted red bell pepper (from a jar), chopped
• 1 large sweet onion, diced
• 3-4 stalks of celery, chopped
• 1 yellow bell pepper, chopped
• 2 small jalapeno peppers, chopped
• 1 Anaheim pepper, chopped
• To add before serving (optional):
• 1 heirloom tomato, chopped
• 1 large handful of cilantro, chopped

Dressing:

• 1 cup apple cider vinegar
• 1/3 cup agave nectar
• 1/4 cup walnut oil
• 1 T water
• 1 t salt
• 1/2 t black pepper

Preparation:

1. Mix all salad ingredients in a large bowl.
2. Mix dressing ingredients in a separate bowl, and whisk to combine.
3. Pour dressing over salad and allow it to marinate in the fridge for at least a couple of hours before serving.
4. Stir in chopped tomato and cilantro before serving, if desired.
5. Enjoy!