3 different color beans make this a pretty and healthy vegan salad to bring to a party or add to pasta or quinoa at home. You will LOVE the white miso sauce, lemon and maple syrup dressing.

Makes 10 Servings (this is a big one because of the size of a can of beans 🙂

• 1 medium zucchini diced
• 1/2 a red onion diced
• Juice from 1 lemon
• 1 Tbsp white miso
• 1 Tbsp maple syrup
• 1 Tbsp balsamic vinegar
• Sea salt to taste
• 3 15 oz cans of different colored beans (ex: great northern, aduki and black)
• 3-5 stalks of celery diced (depending how much you like celery)

Artistry

1. Lightly fry the zucchini and red onion in water or olive oil for about 5 minutes or until they have just softened enough to be enjoyable to eat
2. Mix the lemon juice, white miso, maple syrup, balsamic and sea salt together with a fork making sure the white miso dissolves.
3. Combine all ingredients. This keeps well in the fridge and in a cooler for a road trip, camping trip or festival.