I’ve covered knitting, spinning and a meme this week. I’m left with nothing to talk about but food. That’s okay, though, because I like talking about food.
A week or so ago Cindy posted a dinner that included bean salad. I asked for the recipe, which she gladly shared, and I made it Wednesday night. Cindy then agreed to allow me to share it with all of you – so here you go.
Bean Salad a la Cindy
4 stalks celery, finely chopped
1/2 large purple onion, finely chopped
2 large handfuls green beans – blanched for 2 minutes and then cut into 1″ pieces
4-5 cans assorted beans
1/2 – 3/4 cup apple cider vinegar
1/2 – 3/4 cup olive oil
2 T fresh lemon juice
2 cloves fresh garlic
1 T dry mustard
So, combine the celery, onion, green beans and canned beans (I used kidney beans, black beans, pinto beans and garbanzo beans. I think I’d leave out the pinto beans next time, they were kind of mushy) in a large bowl. Whisk together the vinegar, olive oil, lemon juice, garlic and mustard and pour over the beans. Eat right away or refrigerate.
It’s quick and delicious. Loaded with fiber and lots of flavor. Perfect for your Memorial Day weekend cook outs, in fact. Enjoy!