"Your Choice" Legume Salad

• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) whole-grain mustard
• .25 cup(s) chopped fresh herbs, such as parsley, basil, cilantro, and tarragon
• .25 cup(s) chopped green onions
• 1 tablespoon(s) sherry
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) agave nectar
• 2 teaspoon(s) minced roasted jalapeno
• 1 teaspoon(s) minced garlic
• 1 can(s) (15 to 16 ounces) pinto, kidney, or red beans, drained and rinsed
• 1 can(s) (15 to 16 ounces) great northern, navy, or cannellini beans, drained and rinsed
• 1.5 cup(s) diced seeded beefsteak tomatoes

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Directions

1. In a large bowl, combine all ingredients except beans and tomatoes; mix well.
2. Add beans and tomatoes; mix well.
3. Serve as a side salad or over cooked basmati rice.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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