dietary profile: Vegan, Vegetarian, Gluten Free
Here’s a side salad that’s super high in protein, and our Oregano Fennel Fusion adds extra flavor and flair.
Makes 4-6 servings
1 can of green beans
1 can of garbanzo beans
1 can of kidney beans
4-6 green onions
1-2-5 Italian Salad Dressing:
2 Tbsp Oregano Fennel Fusion
4 Tbsp olive oil
10 Tbsp apple cider vinegar
- Rinse and drain the beans. (If you’d like, you can reserve the kidney and garbanzo bean liquid as aquafaba, a base for vegan foams and egg white substitute.)
- Dice the green onions and mix in a medium bowl with the beans.
- In a separate small bowl mix the Fusion and vinegar. For best results let the vinegar and Fusion sit for 10 minutes. Then whisk in the olive oil.
- Toss the dressing in the beans until the beans are well coated and serve.
Feel free to experiment with vinegar types for fresh new flavors. Try using white vinegar, fruit infused vinegar or balsamic vinegar or even mix vinegars half and half like mixing equal parts cider vinegar with raspberry vinegar.