Alubia Blanca Salad with Pineapple Vinaigrette Recipe

Ingredients

• Rancho Gordo Vinaigrette (see below)
• 1 1/2 cups cooked Rancho Gordo Alubia Blanca beans, well-drained
• 1 jarred roasted red bell pepper, cut into 1/2-inch squares
• 3 radishes, sliced thinly
• 1 stalk celery, chopped
• 1 carrot, peeled completely with a vegetable peeler for razor-thin slices
• Salt
• pepper
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 teaspoon Rancho Gordo Oregano Indio
• 2 tablespoons Rancho Gordo Pineapple Vinegar
• 1/2 cup extra virgin olive oil