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When I was growing up,  my family would get together numerous times throughout the summer.  It was always a variety of foods – burgers and hot dogs, sometimes it was grilled chicken, but no matter what the occasion, my cousin Merinda always made her Three Bean Salad and I LOVED it!!!!  It was so good.  Cold, light, and refreshing – a perfect side dish for a hot summer day.

Now that I’m hosting gatherings at my home, I’ve added it to my menu listing of summer foods and I love sharing it at our summer barbecues.  My cousin always used to make hers with three beans – red kidney beans, chick peas (garbanzo beans), and white cannellini beans.  I added green beans to mine to give it a little pop of color and some more texture.  The recipe adds a little bit of sugar which gives it a mild sweetness.  Start with a little and add more as you feel you need to suit your tastes.  It’s a great protein options for vegetarians attending your gathering and a healthy alternative to those creamy salads as well.

Bean Salad

1 can chick peas/garbanzo beans, drained
1 can cannellini beans, drained
1 can red kidney beans, drained
1 can green beans, drained
3 -4 Tbsp. Olive Oil
1/3 cup Rice Vinegar
1-2 tsp. granulated sugar
1 clove garlic, finely minced or pressed through a garlic press
To taste, oregano, thyme, rosemary, salt & pepper

1.)  Make a vinaigrette with olive oil, vinegar, sugar, garlic, herbs, and seasonings.
2.)  Pour over drained beans.  Gently mix well to coat beans.
3.)  Marinate at least 30 minutes to 1 hour.
4.)  Serve cold.

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