Wednesday, June 12, 2013

Bean Salad

This is a great summer lunch or side dish.  I keep a big bowl of this in the refrigerator all summer long!

Three (or more) Bean Salad

You can use any combination of beans you have on hand for this.  What I usually use is:

1 lb home cooked beans– a family favorite is black eyed peas.  Can also use canned black eyed peas., kidney beans, etc.
1 15 oz can garbanzo beans
1 15 oz can green beans

Add:  2 stalks chopped celery
½  finely chopped onion
Optional – 1 chopped green, red or yellow pepper or a can of pimento


Mix together in blender:

1/3 cup apple cider vinegar
1/3 cup olive oil
1/3 cup agave nectar, honey or other sweetener (I use honey)
½ bunch fresh parsley (may use dried)
1/ 2 bunch fresh oregano (generous handful) or 1 heaping teaspoon dried oregano leaves
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon black pepper

Pour the dressing over the bean and chopped vegetable mixture.  Chill for several hours before serving.  This gets better as it sits and absorbs all the flavors.

Other beans that work really well – kidney beans, pink beans, and yellow wax beans are especially nice and colorful. 

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