“This recipe is more of a method than a specific recipe. Use whatever is fresh from the market, green onions, tomatoes, peas, green beans, squash, fresh herbs. Basically, use an equal amount of beans by volume; 1 cup each chickpeas, black beans, navy beans or whatever your favourites are. Make sure to soak and cook separately as beans cook for different times.” – chef Brad Smoliak.
Soak beans overnight, drain and cook for 1½-2 hours or until tender
Drain, rinse, then chill.
Make equal amount of quinoa according to package directions.
Make honey mustard dressing (below). There may be more than you need. It will keep up to 2 weeks in the refrigerator.
Mix dressing, vegetables and dressing together, season with salt and pepper. Let sit for an hour in the refrigerator before serving.
Honey Mustard Dressing
| ½ c | sherry vinegar |
| ¼ c | honey |
| 1 T | fresh garlic |
| ¼ c | grainy mustard |
| ¼ c | chopped rough fresh dill |
| 1½ t | salt |
| ½ t | pepper |
| 1½ c | sunflower oil |
| ¼ c | water |
Place vinegar, honey, garlic, mustard, salt, pepper and 2 tablespoons fresh dill in a blender. Blend for a few seconds. Slowly add sunflower oil in small drizzle until dressing becomes emulsified. Add water and blend for a few more seconds.
Remove from blender and stir in remaining 2 tablespoons of fresh chopped dill.