Ingredients
1 15-ounce can kidney beans, rinsed and drained (1½ cups cooked)
1 15-ounce can navy beans, rinsed and drained (1½ cups cooked)
¼ cup fennel bulb or celery, diced
¼ cup green onion, thinly sliced or red onion, diced
¼ cup red bell pepper, diced
¼ cup carrot, diced
1 tablespoon dill, minced
3 tablespoons lemon juice
1 ½ teaspoons mustard, dijon or stoneground
1 teaspoon apple cider vinegar
Pinch of crushed red pepper
Sea salt and ground black pepper to taste
Directions
1. Combine all of the ingredients in a bowl and mix well. For best results, allow to sit in the refrigerator for 15 minutes before serving.
