1 can 15oz red kidney beans, drained and rinsed
1 can 15oz white Cannelloni beans, drained and rinsed
1 can 15oz black beans, drained and rinsed
1 ½ cup olive oil (high quality)
1 ½ cup balsamic vinegar
1 large lime
Salt and pepper to taste
1 ½ cup green onion or scallions sliced (green and white areas)
2 tablespoons dill, chopped
2 cups cooked Wholegrain Wondergrain

1. Rinse beans.
2. In a bowl, combine the three beans.
3. In a separate bowl, combine the olive oil, balsamic vinegar, lime juice, the salt and pepper.  Whisk thoroughly. Taste and adjust acidity or salt if needed.
4. Add mixture to the bowl of beans.
5. Add the green onions, dill and the cooked Wondergrain.
6. Mix well without crushing the beans and refrigerate for at least 1 hour, making sure that grain is submerged in liquid.
7. Drain excess liquid before serving and enjoy!

TIPS

Reheat  previously frozen or refrigerated cooked Wondergrain in the microwave (cover with a moistened paper towel) or on the stovetop to loosen up the grain.  Fluff up with a fork. Grain will not be soggy. Let cool down.  Once in the vinaigrette, the grain will never get soggy.

This salad is great prepared ahead of time and tastes even better the following day.

When draining the excess liquid before service, don’t throw away the liquid.  Pour it back into the leftover salad before refrigerating.