3 cups white kidney beans, cooked drained and cooled
2 cups small tomatoes, halved or quartered
1 cup celery, diced small
½ cup red onion, diced small
1 cup zucchini, grilled and diced small
2 ears of corn, grilled and cut off the cob
1/4 cup Rogers Wheat Bran, toasted in over for about 10 minutes at 350 degrees
Apple cider rosemary vinaigrette
Vinaigrette Recipe
⅓ cup flaxseed or olive oil
¼ cup fresh rosemary leaves, no stems
2 cloves of garlic
2 Tbsp grainy dijon mustard
3 large lemons, juiced
1 cup apple cider, preferably off dry
1 tsp kosher salt, or to taste
½ tsp ground black pepper


1.Mix together all of the ingredients with as much vinaigrette as you desire to your taste
2.Salad may be mixed and stored in the fridge ahead of time and served later
4.Vinaigrette Recipe
5.Finely chop the rosemary leaves and the garlic
6. In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well
7.Once all of the ingredients are well mixed, slowly whisk in the all of the oil to finish the vinaigrette
9.Combine all of the ingredients into a blender and blend well
10.Store the vinaigrette in a covered container in the refrigerator until ready for use
11.Top salad with some toasted wheat bran

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