This salad is flavorful, delicious and always a crowd-pleaser, so don't let the word salad dissuade you from trying it (you know who you are!). At our house, we often serve it as an appetizer with blue corn tortilla chips at parties, but this week I decided I would make a batch of it to use as a healthy lunch a few times this week. Top it with chopped chicken, steak or shrimp to make it more of a meal than a side dish. You can also use it as a filling for tacos or quesadillas. I'm telling you, the possibilities are endless! Plus, it is rare to find something so delicious and healthy. It is definitely worth putting on your meal plan this week.
1 (15oz) can black beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 (15oz) can red kidney beans, rinsed and drained
1 red bell pepper, diced
1 orange bell pepper, diced
2-3 handfuls spinach leaves, sliced thin
1 tablespoon grainy mustard
1 tablespoon greek yogurt
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Fresh cracked black pepper to taste
1 shallot, minced
1/4 cup olive oil
1/8 cup apple cider vinegar
Place beans, peppers and spinach in a large serving bowl and mix gently with a large spoon. In a mason jar (or small bowl), add rest of ingredients and shake or whisk vigorously to make the dressing. Pour dressing immediately over the salad and gently combine until evenly coated. Taste and add any seasoning if needed. Serve immediately or place in fridge until serving.* Before ea ring, stir well again to redistribute the dressing properly.
Serve as a dip with chips, as a side with dinner or lunch or as the main dish by adding chicken, steak or shrimp on top. Enjoy.
*Flavor gets better with time, so this is a great dish to make ahead. It will stay fresh in the fridge for 4-5 days.