and the colour orange lately - lucky me, found a three-bean salad recipe in the Alive magazine with three types of beans and mandarin oranges:
In large bowl, mix 1 can navy beans, 1 can kidney beans, 1 can chickpeas (drained & rinsed), 4 plum tomatoes (I will use my garden cherry tomatoes), 1 can mandarins (drained), 2 celery stalks (sliced thinly), 1/2 red onion (chopped fine), and 1 cup curly parsley (chopped). For dressing, whisk together 1/3 cup apple cider vinegar, 2 Tbsp. agave syrup, 1/4 cup extra-virgin olive oil, and salt & pepper to taste. Add and mix dressing to beans, may drizzle with lime juice. Chill in fridge 2 hours - It would be nice to add to healthy lunches the following day!
