Bean Medley, Tomato & Avo Salad with Maple, Cider & Dijon Vinaigrette

For the pickled red onions (optional, prepare overnight): Slice 1 onion. In a jar, combine 1/2 cup apple cider vinegar, ~2/3 cup warm water, 1/2 tablespoon honey or sugar, 1 bay leaf, and 1 teaspoon sea salt. Add the sliced onion and let it pickle overnight.

For the salad: Rinse and drain the can of 6-bean medley. Halve the cherry or grape tomatoes. Prepare your pickled red onions (finely diced or sliced).

For the Maple, Cider and Dijon Vinaigrette: In a small bowl, whisk together 2 tablespoons sherry vinegar or apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1/3 cup extra virgin olive oil, 1 teaspoon dry basil or oregano, 1/2 teaspoon sumac, 1/2 tablespoon minced shallots, and sea salt and pepper to taste.

Assemble the salad: In a large bowl, combine the rinsed beans, halved tomatoes, sliced hearts of palm, and pickled red onions. Mix everything together. Pour the dressing over the salad just before serving. If making ahead for a barbecue, you can double or triple the recipe; however, do not add the cored and cubed avocado until you are about to serve to keep it fresh. Garnish with cilantro or parsley. Enjoy every bite!