1 (19 oz) can of mixed beans, rinsed well
1/2 red onion, finely chopped (about ½ cup)
2 celery stalks, finely chopped (about 1 cup)
½ cup yellow or red bell pepper, finely chopped
1 cup fresh, finely chopped parsley
Optional: ½-1 cup fennel bulb, finely chopped
Optional: ½ cup sliced organic olives
Optional: 2-3 tbsp fresh finely chopped mint, rosemary or oregano (only 1 tbsp if oregano)
Toppings: Sliced avocado, lemon and fresh herbs
Dressing:
1/3 cup apple cider vinegar
1/4 cup maple syrup (more or less to taste)
3 tablespoons extra virgin olive oil
1 tsp garlic powder
1 tsp oregano powder
1 1/2 teaspoons salt
1/4 teaspoon black pepper
In a large bowl, mix beans, celery, onion, fennel, pepper, parsley, and rosemary or mint
In a separate small bowl or measuring cup, whisk together the vinegar, syrup, oil, garlic, oregano, salt, and pepper. Add the dressing to the beans. Toss to coat.
Chill and serve. Keeps well in the fridge for 3 days.
