3 Bean Salad

3 Bean Salad

Ingredients

1 ½ cups Blanched Green Beans
1 ½ cups Cooked Garbanzo Beans
1 ½ cups Cooked Kidney Beans
¼ cup Diced Red Onion
¼ cup Diced Red Bell Pepper
¼ cup Diced Green Bell Pepper
cup Distilled White Vinegar
cup Sugar
¼ tsp Salt
¼ tsp Pepper
¼ tsp Celery Seed

Directions

In a large bowl combine vinegar, sugar, salt, pepper and celery seed. Stir to combine.
Add cooked beans, peppers and onions to the dressing.
Toss the salad, cover and refrigerate for at least 4 hours.

Enjoy!

Drew’s Famous Guacamole

Drew’s Famous Guacamole

Ingredients

6 Ripe Avocados
½ Pint Grape Tomatoes
Red Onion
1 Small Bunch Cilantro
1 Lime
1 tbsp Pink Himalayan Salt

Directions

Slice avocado in half and remove the pit. Using a metal spoon, scoop out the inside of the avocado into a medium sized bowl. Repeat for all avocados.

Next, halve or quarter the grape tomatoes (depending on you liking) and add to the avocado in the bowl.

Slice red onion in half, then half a again. finely chop and add to bowl. Cut off stem end of cilantro and roughly chop. Drew suggests using a whole small bunch of cilantro or half if using a larger bunch.

Cut lime into quarters and squeeze juice into the bowl. Using a potato masher, mash all ingredients together.

Last, add salt to your liking and enjoy!

Watermelon Gingered Japanese Salad

Watermelon Gingered Japanese Salad

Ingredients

3 cups small cubes of watermelon
6 oz baby spinach leaves, cut into strips
3 cups shredded carrots
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds

Directions

In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top.

Pour the dressing over the top and sprinkle with almonds.

Serve immediately.

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