Recipe from Spring 2018 Seminar Lunch


2 cans mixed beans (or beans you prefer)

½ cup chopped shallots

1 cup diced tomato

3 cups raw baby spinach

Sea salt and black pepper (to taste)


1 Tbsp lemon juice

½ tsp whole-grain mustard

1 tsp of honey

Blend in a blender and add olive oil till thick enough to coat.


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