Multicolor Bean and Vegetable Salad

Preparation info
  • Makes

    6 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

Make your own salad with the following guide for a meal you’re sure to enjoy. Serve it over a bed of torn or chopped fresh salad greens.



  • 2 tablespoons (30 ml) white balsamic vinegar, apple cider vinegar, or lemon juice
  • 1


To make the marinade, put the vinegar, dill, garlic, and mustard in a small jar. Add the miso and press it with a spoon to help disperse it. Seal tightly and shake until well combined. Season with pepper to taste.

Put the beans in a large bowl. Add the marinade and stir to coat the beans. Cover and refrigerate for at least 6 hours, stirring occasionally. Mix in the vegetables and option