Two Bean Salad

​Ingredients:

• 1 Avocado (diced)
• 1 Can Cannellini Beans (drained, rinsed)
• 1 Can Chickpeas 15oz (drained, rinsed)
• 1/2 Cup Sun Dried Tomatoes (chopped)
• 3/4 TSP Oregano (dry)
• Pepper (to taste)
• Salt (to taste)
• 1 Shallot (sliced thin, finely chopped)
• 1 TSP Sun Dried Tomatoes Oil
• 1 TBSP Dijon Mustard
• 2 TBSP Olive Oil
• 1 TBSP Red Wine Vinegar

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Instructions:

Dump both cans into a strainer and rinse well. Set aside.

Medium size mixing bowl, add mustard, olive oil, oregano, pepper, salt and set aside. Add chopped shallots, sun-dried tomatoes and allow to sit for 15 minutes. Add rinsed beans and mix well. 

Chill for at least 1 hour. Serve with diced avocado. 

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Tips:

• Add avocado to individual servings as any salad leftovers will preserve best. Otherwise, avocado will become mushy.
• Compliment side dishes to chicken and pork chops.
• Cut an avocado in half and place the salad in the hole for a light meal and presentation.
• For the best blend of flavors, chill overnight. Only add avocado before serving.
• Great for potluck gatherings.
• Leftovers last up to three days refrigerated.
• Makes for a great meal while underway as it’s easy to prep the night before and serve.