4-Bean Salad
This is a fabulously easy recipe that adds variety and contrast to almost any meal. It is perfect for your home-cooked meals, salads, or even as a snack. It is an excellent accompaniment to a BBQ, and a perfect pot luck dish; It is fast and easy, keeps well, and is inexpensive too.
An added benefit is that it is extremely high in fiber, a dietary component that is often severely lacking in the modern American diet. Beans are a protein rich, high fiber superfood. This recipe will help you fall in love with BEANS if you are not already!
You can cook your own beans if you would like, the finished product will be even better if you do. Canned will work just fine though. Do be sure to choose organic whenever possible!
4-Bean Salad
Ingredients:
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
½ lb green beans steamed and cut into 1 inch pieces
1 celery stalk, chopped fine
1/2 red onion, chopped fine
¼ cup fresh, finely chopped flat-leaf parsley
1/3 cup apple cider vinegar
1T honey
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Directions:
1. In a large bowl mix the beans, celery, onion, parsley.
2. In a separate small bowl, whisk together the vinegar, honey, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8. – Keeps well for up to a week sealed in an airtight container.
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt..’
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