Three bean salad recipe

Ingredients

• ½ cup dry navy beans
• ½ cup dry pinto beans
• ½ pound fresh string beans, cut into 1-inch pieces
• 1–2 carrots, grated
• 3 scallions, sliced
• ½ green pepper, chopped
• 1 large celery stalk, diced or chopped
• Lemon-Orange Vinaigrette

• 1 teaspoon orange zest, minced
• 16 ounces fresh orange juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• ½ sweet onion
• 2 tablespoon of honey
• 1 garlic clove, finely chopped
• 1 teaspoon fennel
• 1 teaspoon cumin seed, ground, toasted
• 1 teaspoon salt
• 1 teaspoon Basil
• 2 tablespoons extra virgin olive oil
• 1 pinch cayenne pepper
• 2 tablespoons apple cider vinegar
• 1 tablespoon kosher salt

1. Soak navy beans & pinto beans in separate pots of water, covered, overnight. Drain.
2. Add unsalted water to each pot; cook the soaked beans, covered, for about an hour, or until tender.
3. Drain, put into separate containers; refrigerate until chilled.
4. Steam the string beans for 5 minutes, or until just tender.
5. Place in the refrigerator to chill.
6. In a large mixing bowl, combine the chilled beans and the vegetables.
7. Pour Lemon-Orange Vinaigrette over the mixture; refrigerate several hours, or overnight.
8. Serve on a bed of lettuce topped with some grated, nondairy cheddar cheese, or use.
Lemon-Ornage Viniagrette
9. Combine all the ingredients in a small bowl and whisk together. Blend until smooth.