To me, bean salad screams summer. Made with green beans, onions, celery, and parsley, all straight from the garden, each bite has a fresh crunch to it.
This salad is quite adaptable. The original calls for fresh peppers. My peppers aren’t ready yet but I have a lot of celery out there so celery it was. Switch up the beans, too. Have yellow beans? Trade them for half of the green. Garbanzo instead of kidney? Delicious. Whatever combination of veggies you choose, it’s sure to be crisp, fresh, and delightful.
Adapted from More with Less, page 254
4 cups blanched green beans
2 cups cooked kidney beans
1/2 small red onion, minced
1 small stalk celery, minced
1/4 cup canola oil
1/2 cup cider vinegar
2 – 4 T cane sugar
1/2 t salt
1/4 t fresh ground black pepper
2 T chopped fresh parsley
Mix together the beans, onion, and celery. In a measuring cup, mix the oil, vinegar, sugar, salt, pepper, and parsley. Pour over the veggies and stir well. Refrigerate for at least a day before eating. It gets better with age.
Yield: about 6 cups