Filling Bean Salad | Heather Nicholds

Ingredients

• 1 can aduki beans (or ½ cup dried, fully cooked)
• 1 tsp stone ground or dijon mustard
• 1 tsp brown rice syrup, or other sweetener
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• pinch of sea salt
• 1 stem of broccoli, chopped
• 1 green pepper, chopped
• 1 cup lettuce