A perfect meal to go! We combine tender cooked navy beans and kale then toss with a lemony vinaigrette for a tasty salad. Serve at room temperature.
Ingredients: kale,* navy beans,* red onion,* olive oil, lemon juice,* Dijon mustard (distilled white vinegar,* water, mustard seed,* sea salt, clove*), garlic,* dried oregano,* sea salt, black pepper,* wild-harvested kombu sea vegetable**
(* = organic)
Recipe is dairy-free, gluten-free, GAPS Diet-friendly (**Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.)
