White Bean Salad

Tailor this recipe to use what you have on hand.  I had jalapenos I had pickled a few days before and used them for some crunch and a little kick.  I also had some left over quinoa and added that.  The white beans were cooked from scratch however you can use rinsed canned beans. I finished the dish with micro greens as seen in the photo above.

The amounts are really up to you with both the salad and the vinaigrette (commonly the oil to vinegar ratio for dressings is 3:1)

Salad Ingredients:
white beans
quinoa
celery
green onions
red cabbage
pickled jalapenos

Vinaigrette ingredients:
olive oil
white vinegar
meyer lemon juice
maple syrup
salt and pepper to taste