Autumn Harvest Veggie Medley

1 sixteen ounce can Kidney Beans

1/2 Red Onion

2 Carrots

2 Stocks Celery

1 cup fresh or frozen Sweet Corn

1 cup fresh or frozen Edamame Peas

Dressing

2 Tablespoons fresh Curly Parsley

2 Tablespoons fresh Cilantro

3 Garlic Cloves

1 Tablespoon Balsamic Vinegar

2 Tablespoons White Wine Vinegar

Juice of 1 Lemon

8 Cherry Tomatoes

1/2 cup Vegetable Oil

Generous amount of Salt and Pepper

1 Tablespoon Sugar, Agave or Honey* (*if you eat honey, I do)

Begin by finely dicing onion, carrot and celery and add to a large glass bowl.  Drain and rinse kidney beans, add to bowl.  Now add corn and edamame to mixture (if using frozen, okay to add while still frozen).  Set aside.

To make dressing add all dressing ingredients to food processor, except the oil.  Blend in food processor until fully pureed.  Now, while food processor is running, slowly drizzle in vegetable oil and puree until emulsified.  It is okay is the dressing seems runny.

Finally pour all dressing onto vegetable mixture.  Stir gently so all veggies are coated thoroughly.  Now let medley sit on counter covered for at least one hour. Serve or refrigerate until ready to eat.