Bean Salad al la Somer

Believe it or not even a chef struggles with what to make for an easy and portable lunch.  Since I spend most of my days on the go- a simple protein packed lunch is a must.  One of my go to salads is inspired by The Hopkins Eatery's Black Bean and Chicken Salad.  Love that combination of creamy feta, kidney beans and balsamic vinegar- YUM.  This salad holds up well in the fridg for a few days which makes it even better.

Marinated Bean Salad

Ingredients:

1 can or 1 1/2 cups kidney beans (or black beans, navy beans, pinto, etc.)  rinse and drain

10 oz or 1 1/4 cup edamame, defrosted

1 cup green beans (fresh or frozen), defrost if frozen

1/4 cup good quality feta cheese or your favorite stinky cheese

1/4 cup marinated red onions

1/4 cup tomatoes - chopped (optional)

Dressing:

1 tablespoon dijon mustard

3 tablespoons balsamic vinegar

1 garlic clove minced

1/4-1/2 cup olive oil

1/2 teaspoon oregano

salt and pepper to taste 

Method:

In a large bowl, combine mustard, vinegar then slowly whisk in olive oil, add seasonings/garlic and whisk to combine.   Toss in beans through tomatoes and combine thoroughly.  Refrigerate one hour before serving.