Honey Balsamic Bean Salad
- 1 8 oz can EACH cooked chickpeas, pinto beans, black beans
- 1 small head of romaine lettuce, washed, dried, shredded
- 1/3 cup sliced almonds, toasted
- 2 teaspoons extra-virgin olive oil
- 1 1/2 tablespoons runny honey
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1/4+ teaspoon fine grain sea salt
- 10 sprigs fresh thyme
Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes. Mix together and add thyme.
