Honey Balsamic Bean Salad

For me, this salad is really all about the walnuts and the dressing.  The greens and the beans are simply nice additions.

Dressing:

1 1/2 tablespoon extra-virgin olive oil
1 1/2 tablespoons runny honey
1 tablespoon balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/4+ teaspoon fine grain sea salt

Salad:

1/2 c honey crisped walnuts
3-4 handfuls of greens (I like 1/2 baby spinach 1/2 spring mix)
2 cups beans (many kinds of beans will work here… I like mixing dark red kidney beans with a lighter color bean like garbanzo beans, cannelloni beans, or even black eyed peas)

Whisk the ingredients for the dressing together in a small bowl. Pour the dressing over the beans.  If you have the time, allow the beans to marinate in the dressing for a couple hours… if not, skip this step.  Mix the greens and the beans together, reserving the remaining dressing on the side to use as you need it.  Toss the walnuts on the top.

This recipe is an adaptation from  from “Teaching Dad to Cook FlapJack” by Miranda Gardiner.