Bean Salad

Mixed Bean Salad

This is so simple it's silly to call it a recipe. However, we did have it for dinner one night and this is meant to be a catalog of how our produce was used so I'm including it.

• 1 can garbanzo beans
• 1 can kidney beans
• 1/4 red onion
• 1/4 cup balsamic vinegar
• 2 tablespoons of olive oil
• juice from 1/2 lemon
• 2 cloves garlic pressed

Trim the green beans and cut or snap them into a reasonably eatten in one bite kind of size (bite size just sounds too small for this) Boil a pot of water and blanch the green beans.

Mix the balsamic vinegar, olive oil, lemon juice, and garlic in a bowl large enough to accommodate all of the beans.

Drain and rinse the garbanzo and kidney beans and put them into the bowl. Chop the red onion and put it in the bowl.

Drain the green beans and put them into the bowl while hot. Cover the bowl and shake.

Let this marinate in the refrigerator overnight. We had this with whole wheat pasta for dinner but I also had it over rice for lunch and it was great.

** This is one of my favorite salads. I was so excited to see we were getting green beans again this week. Although I'd like to try new recipes with every ingredient we get, I will definitely be making this again.