HONEY & LEMON BEAN SALAD

July 13, 2013

Now and then I pretend to be a healthy person and get my fitness on. In college, my weapon of choice was Jillian Michael’s 30 Day Shred. If you’ve done it, you know: you’re supposed to have hand weights. I do not have hand weights. BFF and room mate Elysia was to the rescue with some coup cans.

What a college-y moment.

Last week I came full circle when my sugar daddy husband adorned me with some brand new three pound hand weights. Of course I immediately texted BFF to tell her I’ve come along way. (In equipment, not fitness level). Hello, adulthood!

Honey and Lemon Bean Salad from Rachel Schultz

HONEY & LEMON BEAN SALAD
Serves 5-6

8 ounces black beans
8 ounces pinto beans
4 ounces chickpeas
3 cups romaine, shredded
1/3 cup almonds, sliced
2 teaspoons olive oil
1 and 1/2 tablespoons honey
2 tablespoons balsamic vinegar
1 and 1/2 tablespoons lemon juice
1 tablespoon thyme
Salt & pepper
Lemon zest

Toss beans, romaine, and almonds together in a large bowl. In a separate bowl, whisk together olive oil, honey, balsamic vinegar, lemon juice, thyme, salt & pepper, and lemon zest. Drizzle dressing over salad.

HONEY & LEMON BEAN SALAD
 
Author:
Serves: 5-6
Ingredients
  • 8 ounces black beans
  • 8 ounces pinto beans
  • 4 ounces chickpeas
  • 3 cups romaine, shredded
  • ⅓ cup almonds, sliced
  • 2 teaspoons olive oil
  • 1 and ½ tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 and ½ tablespoons lemon juice
  • 1 tablespoon thyme
  • Salt & pepper
  • Lemon zest
Instructions
  1. Toss beans, romaine, and almonds together in a large bowl.
  2. In a separate bowl, whisk together olive oil, honey, balsamic vinegar, lemon juice, thyme, salt & pepper, and lemon zest.
  3. Drizzle dressing over salad.

Adapted from 101 Cookbooks.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017