Summer Bean Salad

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(serves 6)

500 gm green beans, cooked, drained and cooled, cut into 1 inch lengths

Note: any type of dried or canned beans can be used for this recipe

1 can chick peas, rinsed and drained

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 medium red onion, finely sliced

1 medium green pepper, small dice

1 medium yellow pepper, small dice

2 cups halved grape tomatoes

1 cup finely diced celery

1/2 cup fresh herbs chopped, mint, basil, parsley, dill, tarragon and/or cilantro

1/2 cup vegetable oil

½ cup cider vinegar

1/3 cup sugar

pepper to taste

salt to taste

 

 

Soak dried beans (if using) overnight in plenty of water. Cook until tender.

Steam green beans until tender. Cool in cold water and drain.

Toss all beans with onions, peppers, tomatoes, celery, chopped herbs and pepper.

Combine oil, vinegar and sugar. Toss with beans.

Chill 4 hours or overnight, if possible.

Before serving stir in salt and check for seasoning.