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
Dressing
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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