This hearty sweet-and-savory bean salad gets a uniquely delicious layer of flavor from rich and tangy Gouda cheese. Beans tend to absorb flavors as they sit, so always taste the salad just before you serve it and add more salt, pepper or vinegar a little at a time if the flavor needs perking up.
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 1/2 cup steamed, cooled and chopped green beans (about 6 ounces raw)
1 large tomato, seeded and diced
1 cup diced Gouda cheese (about 5 ounces)
1/2 red onion, diced
In a large bowl, whisk together agave nectar, mustard, vinegar, oil, salt and pepper. Add black beans, kidney beans, green beans, tomato, Gouda and onion and toss. Refrigerate and allow flavors to blend for at least 30 minutes and up to 1 day; taste just before serving and adjust seasoning if necessary.
Per Serving:260 calories (90 from fat), 10g total fat, 4.5g saturated fat, 25mg cholesterol, 430mg sodium, 30g carbohydrates, (9 g dietary fiber, 8g sugar), 14g protein.
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