Bean Salad Lettuce Cups with Honey Mustard Dressing
Crunchy celery and bits of red onion bring texture to this delectable, honey-mustard dressed bean salad.
Ingredients
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1 1/2 cups kidney beans, cooked (can use canned)
1 1/2 cups garbanzo beans, cooked (can use canned)
1 red onion, peeled and diced small
2 celery stalks, diced small
1/4 cup olive oil
2 teaspoons mustard
1 teaspoon apple cider vinegar (or white wine vinegar)
1 1/2 teaspoon honey
Sea salt
Freshly ground black pepper
Lettuce leaves
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
Place all beans, onion and celery into a mixing bowl.
In a separate bowl, whisk together olive oil, mustard, vinegar and honey. Toss salad in dressing and season with sea salt and pepper to taste.
Fill individual lettuce leaves with 1/2 cup salad each.
In a separate bowl, whisk together olive oil, mustard, vinegar and honey. Toss salad in dressing and season with sea salt and pepper to taste.
Fill individual lettuce leaves with 1/2 cup salad each.
