One day White Bean, the next day Black Bean. The recipe calls for using giant black beans, but looks like we just used regular canned black beans. And gasp, it looks like we used mustard today! Oh no.
Again, this one is inspired by Heidi S.
Ingredients
makes 4 servings
- 2 -3 big handfuls baby arugula, washed and dried
- 3 cups canned black beans, drained
- 1/4 cup feta, crumbled
- 1/3 cup sliced almonds
Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/2 small jalapeño, seeded, deveined and chopped
- 1/2 teaspoon fine grain sea salt
- 1 small garlic clove
- 1/2 teaspoon mustard (Beaver Sweet Hot Mustard recommended)
- 1/4 cup extra virgin olive oil
In a mini food processor puree the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard. Next add the olive oil and puree again until everything comes together. Depending on taste, add more salt, honey or lime juice. Just before serving, toss the dressing with the arugula, beans, cheese and almonds.
