1/2 cup cooked beans (garbanzo, lentil, butterbeans, etc)
1 – 2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 – 2 teaspoons date sugar (opt)
Place all ingredients into a small personal blender and blend until smooth. Add water as needed to thin.
This is an easy, versatile, tasty, flexible dressing. What else can I say? Use whatever beans, whatever, mustard and whatever vinegar you prefer. I like apple cider vinegar because it doesn’t interfere with the flavor of the beans. When you cook beans freeze a couple of 1/2 cup portions to have when you make a salad.